Cheesy Spinach Lasagna
To reduce sodium, omit Canadian bacon and salt.
9 uncooked lasagna noodles
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 (16-ounce) container fat-free ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 (3-ounce) package Canadian bacon, chopped
1/2 small onion, diced
Vegetable cooking spray
1 (26-ounce) jar low-fat pasta sauce
COOK pasta according to package directions; set aside.
STIR together 1 1/2 cups mozzarella cheese, ricotta cheese, and next 5
SAUTÉ chopped Canadian bacon and diced onion in a skillet coated with cooking
spray over medium heat 5 to 6 minutes or until onion is tender. Stir into cheese
SPREAD 1/2 cup pasta sauce on bottom of an 11- x 7-inch baking dish coated with
cooking spray. Layer with 3 noodles and 1/2 cup pasta sauce; top with half of
cheese mixture. Repeat layers once, ending with remaining cheese mixture. Top
with remaining 3 noodles and remaining pasta sauce.
BAKE at 350° for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella cheese;
bake 5 more minutes or until cheese melts. Let stand 5 minutes.
Yield: 8 servings.
Prep: 20 min., Bake: 35 min., Stand: 5 min.