Easy Spinach Lasagna

Ingredients:

• 1 32-ounce jar chunky vegetable marinara sauce
• 1¼ cups water
• ½ teaspoon minced garlic
• 1 egg white
• 1 cup reduced-fat ricotta cheese
• 1/8 teaspoon nutmeg
• no-stick vegetable spray
• 1 8-ounce box uncooked lasagna noodles
• 2 10- ounce packages frozen, chopped spinach, defrosted and drained well
• 1 ½ cups part-skim shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

Directions:

1. Preheat oven to 375 degrees F.
2. In large bowl, thoroughly mix marinara sauce, water and garlic; set aside. In a medium-size bowl, beat egg white. Stir in ricotta cheese.
3. Coat 13x9x2-inch baking dish with nonstick spray.
4. Spread ½ cup sauce over bottom of dish.
5. Arrange 1/3 of the uncooked noodles over the sauce.
6. Spread the ricotta mixture over the noodles.
7. Place another 1/3 of the noodles over the ricotta mixture, then an even layer of the spinach and the remaining noodles.
8. Pour remaining sauce over all.
9. Top with mozzarella cheese, then sprinkle with Parmesan cheese.
10. Cover with foil.
11. Bake for 1 hour.
12. You may remove the foil during the last 15 minutes to brown.

Yield: 6 servings

Nutritional information:

• Calories 285
• Fat 9 g (Sat 4 g)
• Fiber 3 g
• Sodium 752 mg