Friday, May 17, 2013

Spinach Lasagna



Vegetarian Spinach Lasagna

I've been on a kick lately to try and lighten up some of the meals we're eating and at the same time, eat more veggies!  This meal fits both of those requirements.  It makes a 9x13 pan and each serving (1/8) is about 330 calories.

In a typical lasagna, one of the ingredients is usually ricotta cheese - this uses cottage cheese that is processed until smooth with an egg.  Very similar texture to ricotta but fewer calories.  Don't worry though - there is still some yummy cheese - romano (or parmesan) and fontina.  A creamy sauce is also made with 1% milk and spinach.  Are you a fan of no-boil noodles?  Yep, those are in this too.  It is a bit time-consuming to make but the results were fantastic.  It even reheats well.

I think next time I might add some cooked chicken...I know the DIY Guy would appreciate that!

Spinach Lasagna

by Deb Attinella
Prep Time: 40 minutes
Cook Time: 20 minutes

Ingredients (12 servings)
  • ½ cup chopped onion
  • 1 T olive oil
  • S&P
  • 1 garlic clove minced
  • 3 cups 1% milk
  • ½ t nutmeg
  • 2 bay leaves
  • 2 T cornstarch
  • 2 9 oz boxes of frozen spinach (thaw, drain and squeeze very well)
  • 1 ½ cups romano cheese
  • 8 oz cottage cheese (do not use low or non fat); drain if watery
  • 1 egg
  • 12 no boil lasagna noodles
  • 7 oz fontina cheese shredded
Instructions
1. In a large saucepan sauté the onion, 1/8 t salt and oil covered over medium-high heat until soft (about 8 minutes). Add in the garlic and stir for 30 seconds.
2. Add all but ¼ cup milk, bay leaves and nutmeg. Bring to a simmer.
3. Take the remaining milk and mix with cornstarch then whisk into saucepan. Whisk constantly until slightly thickened (5-6 minutes). Remove from heat and remove bay leaves. Stir in spinach and ½ cup romano cheese – set aside.
4. Heat oven to 425. In a food processor combine cottage cheese, egg and some S&P until smooth.
5. Soften the noodles by placing them in a 9x13 pan that has an inch of boiling water in it. This takes about 5 minutes then remove onto paper towels to drain.
6. In a 9x13 baking dish, place a ½ cup of spinach sauce; layer 3 noodles, top with ¾ c spinach sauce and 1 c romano cheese. Layer with 3 noodles, ¾ c spinach sauce and half of fontina cheese. Layer with 3 noodles then top ¾ c spinach sauce and cottage cheese mixture. Layer last 3 noodles and top with remaining sauce and fontina cheese.
7. Spray a piece of foil with PAM and cover dish. Bake for 20 minutes until bubbly; turn on broiler, remove foil and place on top rack for about 5 minutes until lightly browned.
8. Let sit for about 5 minutes before serving.
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4 comments:

  1. Yum, I do love veggie lasagna especially spinach. Good job!

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  2. Spinach has never looked so good - yummy!

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  3. I love the veggie lasagnas. Especially with white sauce. I made seafood lasagna last night. It was fantastic!

    Hope you had a good weekend, Deb! :)

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