Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Vegetable Recipe
Spinach Lasagna
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Vegetable-6068
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Ingredients |
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1.37-ounce package |
spaghetti sauce mix |
6 ounces |
tomato paste |
8 ounces |
tomato sauce |
3/4 cup |
water |
2 |
eggs, beaten |
16 ounces |
cottage cheese |
1/2 teaspoon |
salt |
10 ounces |
frozen, chopped spinach |
1/2 cup |
Parmesan cheese |
8 ounces |
uncooked lasagna noodles |
8 ounces |
mozzarella cheese, sliced |
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Preparation |
Combine spaghetti sauce mix, tomato paste, tomato sauce and water in medium saucepan. Bring to a boil over low heat. Set aside. Combine eggs, cottage cheese, salt, spinach and 1/4 cup of the parmesan cheese, mixing well. Set aside. Spread 1/2 cup of the spaghetti sauce mixture in a greased 13x9x2 casserole dish. Place half the uncooked lasagna noodles over sauce. Spread in order: half the spinach mixture, half the mozzarella cheese, and half the spaghetti sauce. Repeat layers using remaining ingredients. Sprinkle with remaining 1/4 cup Parmesan cheese. Cover securely with aluminum foil and bake at 350 degrees F for one hour. Let stand 10 minutes before serving.
Yield
12 servings
Nutritional Values Per Serving
Calories 224, Calories From Fat 73, Total Fat 8g, Saturated Fat 4g, Trans Fatty Acid 0, Cholesterol 58mg, Total Carbohydrate 22g, Protein 17g, Omega 3 Fatty Acid 0.01g
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Look for "Fresh from Florida" ingredients at your grocery store.
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