Ingredients:
Half of 16-ounce/450g package lasagna noodles (6 noodles)
3/4 teaspoon salt
1 small onion, chopped finely
1/4 cup sherry
1 medium bunch spinach (3/4 pounds/330g)
2 cups low-fat cottage cheese (1% fat), blended in mixer until creamy
1/8 teaspoon nutmeg
1 egg white
1 tablespoon whole wheat flour
1 1/4 cup skim milk (zero fat)
Pepper
1 tablespoon chopped parsley
3/4 teaspoon salt
1 small onion, chopped finely
1/4 cup sherry
1 medium bunch spinach (3/4 pounds/330g)
2 cups low-fat cottage cheese (1% fat), blended in mixer until creamy
1/8 teaspoon nutmeg
1 egg white
1 tablespoon whole wheat flour
1 1/4 cup skim milk (zero fat)
Pepper
1 tablespoon chopped parsley
Recipe:
1. Prepare lasagna noodles as label directs; drain.
2. Chop onion; remove tough stems from spinach; rinse.
3. Saute onion in sherry until soft.
4. Add spinach and 1/4 teaspoon salt; cook over high heat until spinach wilts; set aside.
5. In bowl mix cottage cheese with mixer or blender; add nutmeg, 1/4 teaspoom salt and egg white; set aside.
6. In a saucepan, mix flour with milk and 1/4 teaspoon salt and cook stirring constantly, until sauce boils and thickens slightly. Remove pan from heat.
7. Arrange in a non-stick baking dish sprayed with cooking spray one-third of lasagna noodles, overlapping to fit.
8. Spread half of cottage cheese mixture over noodles.
9. Drain off any liquid from spinach and spoon half over the cheese.
10. Top with one-third of sauce. Repeat layering. Top with remaining noodles then remaining sauce.
11. Bake lasagna covered in a preheated 375 F/190 C oven for 30-40 minutes or until hot and bubbly.
12. Remove from oven; let stand 10 minutes and cut.
13. Sprinkle with chopped parsley.
2. Chop onion; remove tough stems from spinach; rinse.
3. Saute onion in sherry until soft.
4. Add spinach and 1/4 teaspoon salt; cook over high heat until spinach wilts; set aside.
5. In bowl mix cottage cheese with mixer or blender; add nutmeg, 1/4 teaspoom salt and egg white; set aside.
6. In a saucepan, mix flour with milk and 1/4 teaspoon salt and cook stirring constantly, until sauce boils and thickens slightly. Remove pan from heat.
7. Arrange in a non-stick baking dish sprayed with cooking spray one-third of lasagna noodles, overlapping to fit.
8. Spread half of cottage cheese mixture over noodles.
9. Drain off any liquid from spinach and spoon half over the cheese.
10. Top with one-third of sauce. Repeat layering. Top with remaining noodles then remaining sauce.
11. Bake lasagna covered in a preheated 375 F/190 C oven for 30-40 minutes or until hot and bubbly.
12. Remove from oven; let stand 10 minutes and cut.
13. Sprinkle with chopped parsley.
Serves:
4