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Spinach Lasagna


  • 1 pkg spaghetti sauce mix
  • 6 ounces can tomato paste
  • 8 ounces can tomato sauce
  • 1 3/4 cup cold water
  • 2 "eggs" Egg substitutes (e.g., Egg Beaters--Fat Free)
  • 1 container Fat Free Ricotta cheese (15 oz) (e.g., Frigo Truly Lite)
  • 1/2 teaspoon salt
  • 1 pkg frozen chopped spinach (10 oz.), thawed and drained
  • 1/2 lb. sliced mozzarella cheese--Fat Free (e.g., Healthy Choice)
  • 1/2 lb. UNcooked lasagna noodled, broken in half


Empty spaghetti sauce mix into saucepan, add tomato paste, tomato sauce and water. Heat, stirring until well blended. Remove from heat. Beat Egg substitutes in a large bowl and add Ricotta cheese, spinach, salt and 1/4 cup Parmesan cheese. Lightly grease (cooking oil spray, 1 second) bottom of 13x9x2-inch baking dish; cover with a little sauce. Layer noodles, half of the cheese-spinach mixture, half of the mozzarella cheese, and half of the tomato sauce. Repeat layers, ending with tomato sauce. Sprinkle with 1/4 cup Parmesan cheese. Cover dish with a lightly greased (cooking oil spray, 1/2 second) sheet of aluminum foil and bake in preheated 350 degree oven for 60 minutes or until noodles are tender. Let stand 10 minutes before cutting into squares and serving. Serves 8.

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