Spinach Lasagna(Lo-Cal) - cooking recipe

Ingredients

2 c. frozen chopped spinach (one 10 oz. pkg.), thawed and squeezed dry
2 c. nonfat Ricotta cheese
1 large egg, beaten
2 Tbsp. chopped fresh parsley
1/2 tsp. garlic powder
4 c. low-sodium tomato sauce
7 oz. no-boil lasagna noodles (12 noodles), uncooked
6 oz. part-skim Mozzarella cheese, shredded
1 Tbsp. plus 1 tsp. grated Parmesan cheese

Preparation

Preheat oven to 350\u00b0.
In small bowl, combine spinach, Ricotta, egg, parsley and garlic powder.
Spread 1 cup tomato sauce in 13 x 9-inch baking dish; top with 4 lasagna noodles, overlapping if necessary.
(Be careful that noodles do not touch outside edges of dish).
Spread 1 cup sauce over noodles.
Layer with 1/3 Ricotta mixture; sprinkle with 1/3 Mozzarella.
Repeat, layering twice with remaining ingredients.
Sprinkle evenly with Parmesan cheese.
Cover with foil; bake 25 minutes.
Remove foil and bake 5 to 10 minutes longer, until browned.
Let stand 5 minutes.
Makes 8 servings.