Spinach Lasagna II Recipe - Cooking Index
Spinach Lasagna II Recipe - Cooking Index
| 1 | Container 2% cottage cheese - (16 oz) | |
| = (Breakstones or Knudsen's) | ||
| 1 | Frozen chopped spinach - (10 oz) - thawed, and | |
| Well drained | ||
| 2 cups | 474ml | Kraft shredded low-moisture |
| Part-skim mozzarella cheese - divided | ||
| 1/2 cup | 118ml | Kraft reduced-fat Parmesan-style |
| Grated topping - divided | ||
| 1 | Egg - beaten | |
| 1 | Spaghetti sauce - (28 oz) - divided | |
| 6 | Lasagna noodles - cooked, drained |
Heat oven to 350 degrees.
Mix cottage cheese, spinach, 1 cup of the mozzarella cheese, 1/4 cup of the grated topping and egg.
Layer 1 cup of the spaghetti sauce, 1/2 of the lasagna noodles and 1/2 of the cottage cheese mixture in 13- by 9-inch baking dish. Repeat layers, ending with sauce. Sprinkle remaining 1 cup mozzarella cheese and 1/4 cup of the grated topping.
Bake 45 minutes. Let stand 10 minutes before serving.
This recipe yields 10 servings.
Exchanges Per Serving: 2 Starch, 1 Meat, 2 Fat.
Nutrition Facts: Calories 280; Calories from Fat 35%; Total Fat 11g; Saturated Fat 4.5g; Protein 16g; Carbohydrates 30g; Cholesterol 45mg; Sodium 890mg; Dietary Fiber 4g.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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