Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

I used fresh spinach instead of frozen and substituted Philadelphia Cooking Cream because I didn't have ricotta. Overall, this is terrific, and you won't be disappointed. Recipe courtesy of 2008 Taste of Home Annual Recipes.

Ingredients Nutrition

Directions

  1. Cook noodles according to package directions. Rinse in cold water and drain well. In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup parmesan cheese, garlic, basil, pepper, and nutmeg. Combine mozzarella cheese and remaining parmesan cheese.
  2. In a 13x9x2 inch baking dish coated with nonstick cooking spray, layer 3 noodles, 3/4 cup tomato sauce, 1 cup spinach mixture, and 3/4 cup cheese mixture. Repeat layers three times.
  3. Bake at 375 uncovered for 45 to 50 minutes or until bubbly. Let stand for 10 to 15 minutes before cutting.