Valerie Bertinelli's Spinach and Cheese Lasagna
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Bertinelli grew up in a big Italian family; one of her go-to family favorites is her grandmother's lasagna, made with a rich béchamel sauce. Woman's Day lightened things up, creating a heart-healthy, lower-calorie version th
Ingredients
12 lasagna noodles
2 clove garlic
1 28-oz can diced tomatoes
1 14.5-oz can diced tomatoes
3/4 tsp. dried oregano
Black pepper
1 16-oz container lowfat cottage cheese
1 15-oz container part-skim ricotta
1/4 tsp. nutmeg
6 oz. part-skim mozzarella
1/2 c. Romano or Parmesan
1 bunch spinach
Instructions
Heat oven to 400 °F. Cook the noodles according to package directions.
In a food processor, pulse the garlic until finely chopped. Add the tomatoes, oregano and 1/4 tsp pepper and process until puréed.
In a large bowl, combine the cottage cheese, ricotta, nutmeg, 1 cup mozzarella, 1/2 cup Romano and 1/4 tsp pepper; fold in the spinach.
Spread 1/2 cup tomato sauce on the bottom of a 13 x 9-in. baking dish. Top with 3 noodles and a quarter of the remaining sauce (a heaping 1/2 cup), and dollop with a third of the ricotta mixture (about 2 cups); repeat twice. Top with the remaining 3 noodles and sauce.
Sprinkle with the remaining 1/2 cup mozzarella and 2 Tbsp Romano. Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 20 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes more.
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