Cheesy Spinach Lasagna

To reduce sodium, omit Canadian bacon and salt.

Yield: Makes 8 servings

Ingredients

• 9  uncooked lasagna noodles
• 2  cups  (8 ounces) shredded part-skim mozzarella cheese, divided
• 1  (16-ounce) container fat-free ricotta cheese
• 1  (10-ounce) package frozen chopped spinach, thawed and well drained
• 1/2  cup  grated Parmesan cheese
• 1  teaspoon  dried Italian seasoning
• 1/2  teaspoon  garlic powder
• 1/4  teaspoon  salt
• 1  (3-ounce) package Canadian bacon, chopped
• 1/2  small onion, diced
• Vegetable cooking spray
• 1  (26-ounce) jar low-fat pasta sauce

Preparation

Cook pasta according to package directions; set aside.

Stir together 1 1/2 cups mozzarella cheese, ricotta cheese, and next 5 ingredients.

Sauté chopped Canadian bacon and diced onion in a skillet coated with cooking spray over medium heat 5 to 6 minutes or until onion is tender. Stir into cheese mixture.

Spread 1/2 cup pasta sauce on bottom of an 11- x 7-inch baking dish coated with cooking spray. Layer with 3 noodles and 1/2 cup pasta sauce; top with half of cheese mixture. Repeat layers once, ending with remaining cheese mixture. Top with remaining 3 noodles and remaining pasta sauce.

Bake at 350° for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella cheese; bake 5 more minutes or until cheese melts. Let stand 5 minutes.

NOTE: Freeze individual portions as desired. To reheat, bake, covered at 300' for 1 hour.

Nutritional Information

Calories:

295 (22% from fat)

Fat:

7.3g (sat 4.3g,mono 2.2g,poly 0.5g)

Protein:

24g

Carbohydrate:

33g

Fiber:

3.6g

Cholesterol:

42mg

Iron:

2.9mg

Sodium:

799mg

Calcium:

504mg