Spinach Lasagna

2 oz. lasagna noodles
3 Tbsp low-fat or nonfat ricotta cheese
1 cup frozen spinach
1 tsp egg replacer
1 clove garlic
3/4 cup tomato sauce, low sodium
1 tsp dried basil
2 1/2 oz low-fat or fat-free shredded Mozzarella cheese
1 tsp. low-sodium parmesan cheese
1/4 Tbsp olive oil

Pre-heat oven to 350 F. Cook wide lasagna noodles according to package
directions, Place cooked noodles in a single layer on waxed paper and cut
them in half, reserve.
Spray a small loaf pan lightly with cooking spray. In a small bowl, whisk
egg replacer together with 2 tablespoons of water. In a microwave-safe
dish, thaw spinach and press water out. Mince garlic, set aside.
In a small bowl, combine ricotta, spinach and egg replacer, and reserve.
Heat oil in a small nonstick saucepan over low-medium heat and saute
garlic briefly, about 1-2 minutes. Add tomato sauce and basil, lower heat
and simmer uncovered for about 2-3 minutes.
To assemble lasagna: spread 2-3 teaspoons of tomato sauce evenly on bottom
of a small loaf pan. Layer in the following order: half a noodle, ricotta
mixture, mozzarella and tomato sauce. Repeat layering with remaining
ingredients, ending with the remaining sauce. Cover with foil and bake 10
to 15 minutes. Uncover, bake an additional 4 to 6 minutes or until bubbly.
Sprinkle with Parmesan cheese; let stand 5 minutes and serve.

Calories 565, Total Fat 14g,

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