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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.

Serves 8

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


  1. Cook the pasta according to directions on the box. Drain and set aside. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine the ricotta, spinach, garlic, fresh basil, salt and ½ cup of the mozzarella. 
  3. 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. 
  4. 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.  
  5. Repeat layering the cheese mixture, shredded mozzarella, spaghetti sauce and cooked noodles until all are gone, ending with spaghetti sauce on top. 
  6. 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. 
  7. Remove from the oven and let stand for 15 minutes before cutting.
Healthy Lasagna
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