Spinach Lasagna

Spinach Lasagna

Due to an injury, I’m not as active as I used to be and can’t burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it’s good for you.
Ingredients
12 uncooked lasagna noodles
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cartons (15 ounces each) fat-free ricotta cheese
2 large egg
2 large egg white
1 cup grated Parmesan cheese, divided
1 garlic clove, minced
2 teaspoon dried basil
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
3 cups shredded part-skim mozzarella cheese
2 cans (15 ounces each) tomato sauce
Directions
Cook noodles according to package directions. Rinse in cold water; 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.
In a 13×9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times.
Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.
Nutrition Facts
1 piece: 300 calories, 8g fat (5g saturated fat), 53mg cholesterol, 753mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

The healing properties of the essential oils, have long been known in ancient times, and modern research confirms this. This herbal remedy contains essential oils rich in active substances. Plant essential oils are harmful to parasites and protect the body from pathogenic bacteria, viruses and diseases. Basil is rich in vitamin A, iron, magnesium and antioxidants that stimulate circulation, reduce cholesterol oxidation and protect against the formation of free radicals.