1      cup nonfat ricotta cheese

  1      cup part-skim ricotta cheese

  1/2  cup fat-free liquid egg substitute

  1/4  cup chopped fresh parsley

  1      package (10 oz.) frozen chopped spinach, thawed,  drained and squeezed dry

  1      jar (28 oz.) pasta sauce

  12   no-boil lasagna noodles

  1     cup shredded part-skim mozzarella cheese

  1/4 cup grated parmesan cheese

 

 *Preheat oven to 375' F.  In a medium bowl, combine both nonfat and part-skim ricottas with the egg substitute, parsley and spinach.

*Spread 3/4 cup sauce into an 8 x 12 inch baking dish.  Place 3 noodles lengthwise in the dish over the sauce, making sure not to overlap.  Cover with half of the cheese mixture and 3/4 cup sauce.  Sprinkle with 1/3 cup mozzarella.  Repeat layers with 3 more noodles, remaining cheese mixture, 3/4 cup sauce and 1/3 cup mozzarella.  Top with remaining noodles, sauce and mozzarella.

*Sprinkle casserole with parmesan cheese.  Cover tightly (spraying underside of cover with nonstick spray) and bake 30 minutes.  Remove cover and bake uncovered 15 minutes.  Let stand 15 minutes before serving.

 

Nutrition Information (per serving):

Calories     351                Carbohydrate      46 grams

Fat               8.3 grams     Dietary Fiber      3.4 grams

Protein       24 grams     Cholesterol         26 grams

Sodium       660 mg

Exchanges (using the American Diabetic Assoc.

Exchanges) per serving:

2 1/2  starches, 1 vegetable, 2 1/2 meats

 

 *Recipe Source:  Prevention's Healthy One-Dish Meals in Minutes (Rodale Press, Inc., 1996)