Low Fat Spinach Recipes

Ingredients:

3 cup crushed fresh or low-sodium
1 canned tomatoes
1/2 cup chopped mushrooms
1/2 cup chopped red bell pepper
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup red wine or red grape juice
2 tbsp honey
1/2 tsp dried basil leaves
1/2 tsp dried rosemary leaves
1/2 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1/4 tsp black pepper
4 egg whites, lightly beaten
1 1/2 cup nonfat ricotta cheese or
1 cottage cheese
8 oz lasagna noodles, cooked al
1 dente and well drained
1 lb fresh spinach, well washed,
1 drained and chopped
4 oz nonfat mozarella cheese,
1 grated

Instructions:

1. Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape
juice, garlic, honey, basil, rosemary, oregano, thyme, and black pepper in
a large, heavy saucepan. Simmer for 20 minutes.

2. Preheat oven to 350 degrees.

3. Mix together the egg whites and the ricotta or cottage cheese. Set
aside.

4. To assemble, place a layer of tomato sauce in the bottom of a 9-by-13
inch casserole. Cover the sauce with a layer of cooked lasagna noodles.
Spread ricotta-egg mixture over noodles and top with a layer of spinach.
Add another layer of noodles, another layer of sauce, and finish with
grated mozzarella.

5. Bake for 35 minutes. Let stand for 15 minutes before cutting.

Calories per serving: 227Carbohydrates: 36 g Fat: 1 gDietary Fiber: 4.3 g
Cholesterol: 3.8 mgSodium: 264 mg Protein: 15 g

Posted by kelly roddy <kroddy@falcon.bgsu.edu> to the Fatfree Digest
[Volume 14 Issue 28] Jan. 28, 1995.
:It's from Sarah Schlesinger's 500 Fat-Free Recipes:

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

Servings: 6