High in protein and calcium and low in fat
Dietitian Emily Newhard’s New Year’s Resolution Lasagna is made with nutritious whole grain and includes a serving of vegetables.
1 box whole wheat lasagna noodles
2 lbs. nonfat or low-fat ricotta cheese
2 cups low-fat mozzarella cheese, shredded- divided into ½ cup and 1 ½ cup
1 bag or box of frozen, chopped spinach- thawed
1 tbsp. minced garlic
2 tbsp. fresh basil, chopped finely
24 oz. spaghetti or marinara sauce
½ tsp. salt
¼ cup parmesan cheese, finely shredded
- Cook the pasta according to directions on the box. Drain and set aside. Preheat oven to 350 degrees.
- In a large mixing bowl, combine the ricotta, spinach, garlic, fresh basil, salt and ½ cup of the mozzarella.
- Spray a 9”x13” baking dish with cooking spray. Spread a little bit of the spaghetti sauce on the bottom, then cover with a layer of lasagna noodles.
- On top of that, spread a layer of the cheese and spinach mixture. Sprinkle some of the remaining mozzarella cheese on top. Add another layer of spaghetti sauce on top of that and then top with a layer of noodles.
- Repeat layering the cheese mixture, shredded mozzarella, spaghetti sauce and cooked noodles until all are gone, ending with spaghetti sauce on top.
- Sprinkle with the parmesan. Cover with aluminum foil and bake 35-40 minutes. Remove the foil and bake for another 10, until cheese on top is melted and lightly browned.
- Remove from the oven and let stand for 15 minutes before cutting.