Recipe: Spinach Lasagna

Ingredients:

4-5 cups spinach

15 oz package of low-fat or fat-free ricotta cheese

4 oz package of soft goat cheese

3 cloves of garlic, finely chopped

1/2 tsp roasted red pepper flakes

2 cups tomato sauce

6 whole-wheat lasagna noodles, cooked and ready

1/4 cup grated Parmesan cheese

1 tsp olive oil

Recipe:

If the noodles are not already cooked, cook them first. Drain the water and lay them out so that they're not touching or they could stick together. Then bring a large pot of water to a boil, put the spinach in and let it cook for two minutes. Make sure that all the spinach is cooked before draining into a colander.

Combine the ricotta and goat cheese into a small bowl, making sure they have mixed together evenly.

In a saucepan put the teaspoon of olive oil and garlic over medium heat. Let it cook for a little less than a minute before adding the red pepper flakes and tomato sauce, let this cook until bubbly for about five minutes.

While the sauce is cooking you need to preheat the oven to 400 degrees and wring out the spinach and make sure as much of the water is out of it as possible. You can tear it up into smaller pieces as you do this to make it easier to spread and eat. 

Coat a baking pan with oil (my pan was about 9x9.) Layer a small amount of the tomato sauce on the bottom (only about 1/4 cup), then place two noodles on the bottom of the pan. Next layer half the amount of cheese on top of the noodles, then half the spinach on top of that. Follow the spinach with 1/3 cup of the tomato sauce and another layer of two noodles, the remaining cheese and spinach, and another 1/3 cup tomato sauce. Finally, top with the last two noodles, the remainder of the tomato sauce and sprinkle the 1/4 cup of Parmesan on top.

Bake for 30-40 minutes, or until the lasagna is bubbling and the Parmesan has melted.

Nutrition Information: (Per 1 Cup)

Calories: about 200

Fat: 5g

Carbs: 21g
Protein: 14g

Fiber: 2g
Sodium: 450mg

Ready to eat!