If you’re not a huge fan of spinach, but you’re looking for a way to incorporate more of this nutrient-packed leafy green into your diet, this recipe is perfect for you. The spinach flavor is extremely mild, but you’ll still get all of the health be…
efits of this nutrient-packed leafy green. Just be sure to really squeeze the spinach well to remove all the excess moisture. Otherwise, you’ll end up with a soggy lasagna.
- 1 teaspoon extra-virgin olive oil
- 14 dry whole wheat lasagna noodles
- 1 package (12 ounces) frozen chopped spinach, thawed
- 3 cups all-natural fat-free ricotta cheese, drained of any liquid on top of the container
- 3 large egg whites
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons finely chopped fresh parsley leaves
- 1 teaspoon garlic powder
- Sea salt, to taste
- Ground black pepper, to taste
- 2-1/2 cups all-natural low-fat, low-salt, no-sugar-added marinara sauce (I used Monte Bene Tomato Basil Pasta Sauce)
- 4 ounces finely shredded almond mozzarella cheese (I used Lisanatti)
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil.
- Once the water is boiling, add the olive oil to the pot. Add the noodles to the pot and cook, stirring occasionally, for 8 to 10 minutes, or until al dente. Drain well. Cut or tear 2 of the noodles in half widthwise.
- Meanwhile, drain the spinach well by squeezing it in a clean, lint-free dish towel until all of the excess moisture is removed. Once you think all of the moisture is removed, continue squeezing the spinach even more to ensure it is completely dry. In a medium bowl, stir together the ricotta, egg whites, 3 tablespoons of the Parmesan, parsley, and garlic powder until well combined. Stir in the drained spinach until well combined. Season with salt and pepper.