Florentine Lasagna Bake
Ingredients
- 6 whole-grain lasagna noodles
- ¼ lb ground round
- 1 clove garlic, minced
- 1 (14.5-oz) can no-salt-added diced tomatoes, undrained
- ½ cup frozen chopped spinach, thawed (see Note)
- 1 (4-oz) carton 2% low-fat cottage cheese
- 1 egg white
- ⅛ tsp salt
- ⅛ tsp pepper
- ¾ cup shredded part-skim mozzarella cheese
Instructions
- Preheat oven to 425°F. Cook pasta according to package directions.
- Cook beef and garlic in a large nonstick skillet over medium-high heat until browned and crumbly. Add tomatoes, breaking tomatoes into small pieces.
- Bring to a boil; reduce heat, and simmer 15 minutes or until thickened.
- Squeeze spinach between paper towels to remove excess moisture; process spinach, cottage cheese, egg white, salt, and pepper in a food processor.
- Place 2 lasagna noodles in bottom of a lightly greased 9-x 5-inch loaf pan. Top with a thin layer of spinach mixture, a thin layer of meat mixture, and one third of mozzarella. Repeat layers twice.
- Bake 20 minutes or until cheese is lightly browned and sauce is bubbly. Let stand 10 minutes before serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
311
|
311
|
| Fat (g) | 8 | 8 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 22 | 22 |
| Carb (g) | 37 | 37 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 483 | 483 |
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