Florentine Lasagna Bake
Ingredients
- 9 whole-grain lasagna noodles
- ¾ lb ground round
- 2 cloves garlic, minced
- 1 (28-oz) can no-salt-added whole tomatoes, undrained
- 1 Tbsp tomato paste
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 1½ cups 2% low-fat cottage cheese
- 1 large egg
- ½ tsp pepper
- ¼ tsp salt
- 1 (8-oz) block part-skim mozzarella cheese, shredded
Instructions
- Preheat oven to 425°F. Cook pasta according to package directions.
- Meanwhile, cook beef and garlic in a large nonstick skillet over medium-high heat until browned and crumbly. Add tomatoes and tomato paste, breaking tomatoes into small pieces.
- Bring to a boil; reduce heat, and simmer 15 minutes or until thickened.
- Squeeze spinach between paper towels to drain; process spinach, cottage cheese, egg, pepper, and salt in a food processor.
- Place 3 lasagna noodles in bottom of a lightly greased 13- x 9-inch baking dish. Top with a thin layer of spinach mixture, a thin layer of meat mixture, and ⅔ cup mozzarella. Repeat layers twice.
- Bake 20 minutes or until cheese is lightly browned and sauce is bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
449
|
449
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 37 | 37 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 607 | 607 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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