Posted by Marla Hudgins on October 22, 2009, 9:38 am, in reply to "MMMMM...love the sound of this one...will try it... might be able to"
71.2.71.71

--Previous Message-- : get my children to eat it too... : : --Previous Message-- : Diabetic Spinach Lasagna : : : 1/4 cup skim milk : 1 container (15 ounces) light ricotta cheese : 1 jar (about 32 ounces) meatless spaghetti : sauce : 7 lasagna noodles, cooked and drained : 1 bunch (1 pound) fresh spinach, washed, : dried, and torn into pieces : 1/2 cup grated Parmesan cheese : 1/2 cup sliced almonds : 2 cups shredded reduced-fat mozzarella : cheese : : Preheat oven to 350°F. Mix the milk and : ricotta cheese in a small bowl; set aside. : Lasagna is made by building alternating : layers of noodles, cheese, sauce, and other : ingredients. First, cover the bottom of a : 9"x13" baking pan with about half : of the sauce. Follow with layers of half the : noodles, half the spinach pieces, half the : ricotta mixture, half the Parmesan cheese, : half the almonds, and half the mozzarella : cheese. Again starting with the sauce, : repeat the layers, reserving a little sauce : and some almonds to sprinkle on top. Bake : for 30 minutes; let sit 10 minutes before : cutting into 8 squares. Serve warm. : : Preparation time: 15 minutes : : Baking time: 30 minutes : : Yield: 8 servings : : : Serving size: 1/8 pan : Per Serving: : Calories: 384 : Carbohydrate: 37 g : Protein: 21 g : Fat: 18 g : Saturated fat: 7 g : Sodium: 860 mg : Fiber: 6 g : Exchanges per serving: 2 starch, 2 meat : Carbohydrate choices: 2 : : source is unknown : : :