Friday, January 3, 2014

Low Fat Spinach Lasagna

It's a new year and with it comes many resolutions.  I have never been big on resolutions for the common fact that I typically only stick to it for a few weeks and then I'm done...throw in the towel, I give up, kinda done!

This year my only resolution is to use less butter. 

Seems simple, right?

Well if your answer was yes then you clearly don't know me well at all.

It is a small goal, and one for which I know I can find healthier substitutes and as long as they still bring with it the delicious flavor, then I am good.....

Basically my goal stands as this: I want delicious foods that will help me get in shape...seems easy enough....and I am sure turning water into wine is a sinch too....

Here goes nothin'!  For my first run at this one it was unanimous...it was so delicious that even I, yes ME, I.ATE.LEFTOVERS!

Low Fat Spinach Lasagna
12 uncooked lasagna noodles
nonstick cooking spray
1 package Roasted Red Pepper and Spinach Sausage, diced
1 cup fresh mushrooms, diced
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 can (14.5 oz.) diced tomatoes, drained
1 can (8 oz.) no-salt-added tomato sauce, divided\
1 teaspoon chopped fresh basil
1/2 teaspoon chopped fresh rosemary
pinch cayenne pepper
1.5 cups low-fat cottage cheese
1/2 cup reduced fat ricotta cheese
1/4 cup grated romano or parmesan cheese
2 egg whites
3 tablespoons dried bread crumbs
1 package frozen spinach, thawed and well drained
3/4 cup shredded part-skim mozzarella cheese
1/4 cup chopped fresh parsley

Prepare noodles according to package directions, omitting salt; drain.  Rinse under cold water, drain.
Coat large skillet with cooking spray.  Add sausage, mushrooms, onion, bell pepper and garlic; cook and stir over medium heat until vegetables are tender.  
  
Stir in diced tomatoes, tomato sauce, basil, rosemary and cayenne.  
Bring to a boil over medium-high heat.  Reduce heat to medium-low.  
Simmer, uncovered, 10 minutes, stirring occasionally.
Preheat oven to 350 degrees.  Combined cottage cheese, ricotta, egg whites and bread crumbs in a medium bowl.  
 
Stir spinach into cottage cheese mixture.  Spread 2 tablespoons tomato sauce in bottom of ungreased 13x9-inch casserole.  Layer 4 noodles over sauce, overlapping slightly.  
Top with half of the spinach-cottage cheese mixture.  
Layer 4 more noodles over top, slightly overlapping noodles.  Top with half of the tomato mixture.  
Repeat layers, ending with tomato sauce mixture.
Cover and bake 45 minutes or until hot and bubbly.  
Sprinkle with mozzarella cheese.  Bake, uncovered, 10 minutes or until cheese melts.  
Sprinkle with parsley.  Let stand 10 minutes before serving.
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