SPINACH LASAGNA
1 1/2 cups (10 oz.) pkg. frozen chopped spinach (thawed & drained)
2/3 cups skim milk ricotta cheese
1/8 teaspoon nutmeg
2 medium fresh tomatoes, sliced
1 1/2 oz. shredded mozzarella
1/2 oz. shredded Parmesan
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 degrees F.
Mix spinach, ricotta, salt, nutmeg and pepper well. Spoon 1/3 of mixture into baking dish that has been sprayed with non-stick cooking spray. Cover with 1/3 of the tomato slices and 1/3 of the mozzarella. Repeat layers twice. Sprinkle with Parmesan.
Bake for 20 minutes or until cheese is bubbly.
Serve as is or put under broiler, 4 inches away from heat source for 2 minutes until golden brown.
Makes 2 luncheon servings
Source: Weight Watchers
1 1/2 cups (10 oz.) pkg. frozen chopped spinach (thawed & drained)
2/3 cups skim milk ricotta cheese
1/8 teaspoon nutmeg
2 medium fresh tomatoes, sliced
1 1/2 oz. shredded mozzarella
1/2 oz. shredded Parmesan
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350 degrees F.
Mix spinach, ricotta, salt, nutmeg and pepper well. Spoon 1/3 of mixture into baking dish that has been sprayed with non-stick cooking spray. Cover with 1/3 of the tomato slices and 1/3 of the mozzarella. Repeat layers twice. Sprinkle with Parmesan.
Bake for 20 minutes or until cheese is bubbly.
Serve as is or put under broiler, 4 inches away from heat source for 2 minutes until golden brown.
Makes 2 luncheon servings
Source: Weight Watchers
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