Spinach Lasagna
A Lake Austin classic. Double the recipe and freeze individual portions for a quick lunch or easy dinner. It's not necessary to cook the noodles first. They are easier to work with uncooked and it saves time too.
The Sauce:
1 onion, chopped
1 tbsp olive oil
10 cloves garlic, minced
3 cups mushrooms, sliced
2 bay leaves
1 tbsp oregano
1 1/2 tbsp basil
1/4 cup parsley, chopped
3 cups diced tomatoes, fresh or canned
3 cups tomato sauce
1 tsp freshly ground blk pepper
1/8 tsp salt
1/8 tsp sugar
Saute the onion in olive oil until clear. Add the garlic and mushrooms and saute for five more minutes. Add remaining ingredients and simmer for thirty minutes.
Vegetable cooking spray
1 10 oz pkg frozen spinach, thawed
1 cup egg whites (8 lg eggs)
2 cups part skim ricotta cheese
8 oz whole wheat lasagna noodles, uncooked
8 oz part skim mozzarella cheese, thinly sliced
1/4 cup grated parmesan
Spray a 9 x 13 baking pan with vegetable spray.
Place the spinach in cheesecloth or a kitchen towel and squeeze all the liquid from the spinach, set aside.
Place the egg whites in a mixer bowl and whip on high for one minute. Add the ricotta and whip for two more minutes.
Spread a thin layer of the sauce on the bottom of the pan. Place one layer of noodles on the sauce. Spread more sauce on top of the noodles. Place half of the spinach evenly over the sauce. Distribute half of the ricotta mix evenly. Then spread one layer of half of the mozzarella. Layer more noodles and repeat the process, ending with a layer of noodles, tomato sauce and remaining mozzarella.
For a neater finished casserole, firmly press the lasagna noodles in place in each layer.
Bake covered for 30 minutes at 375 degrees. Uncover and bake until browned and bubbling, about 15 minutes.
Allow to stand for fifteen minutes before slicing and serving. Sprinkle with parmesan cheese before serving.
Yield: 8 servings
307 calories / 9.2 grams fat per serving.
Source: Lean Star Cuisine - Lake Austin Spa Resort
(note - I have always enjoyed this dish, sometimes adding sausage - I have always used the regular lasagna noodles and not the whole wheat kind) |
