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LOCATION: Recipes >> Vegetarian >> Lasagna

Print this Recipe    Lasagna

1 pkg spaghetti sauce mix
1 can tomato paste (6 oz.)
1 can tomato sauce (8 oz.)
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 tsp. 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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