Spinach Lasagna

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.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 12  uncooked  lasagna noodles
• 20  ounces  chopped spinach, thawed and squeezed dry
• 30  ounces fat-free ricotta cheese
• 1  egg
• 1  egg white
• 1  cup  grated parmesan cheese, divided
• 1  garlic clove, minced
• 1  teaspoon dried basil
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon ground nutmeg
• 3  cups mozzarella cheese, shredded
• 30  ounces tomato sauce

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.