Light Spinach Lasagna with Creamy Cauliflower Sauce

• 3 packages Frozen Spinach (approx. 10 Oz. Each), Thawed And Wrung Dry
• 1 cup Part-skim Ricotta Cheese
• 1 cup Low Fat Milk
• Salt And Pepper, to taste
• 3 cups Cauliflower Sauce (see Note Below)
• 6 whole Lasagna Noodles (no Boil, Oven Ready Style)
• 1 cup Part-skim Mozzarella Cheese, Shredded
• 1 cup Parmesan Cheese, Grated

1. Preheat oven to 350 F.
2. In a large bowl, combine the spinach, ricotta cheese and milk.
3. Season with salt and pepper.
4. Set aside.
5. Ladle approximately 1/2 cup of cauliflower sauce in the bottom of a baking dish (I used a 9 x 9 pan) and place two lasagna noodles on top.
6. Ladle an additional 1/2 cup of sauce on top of the noodles and spoon about a third of the spinach mixture over the sauce.
7. Sprinkle on about a third of the mozzarella cheese.
8. Place an additional 2 lasagna noodles over the mozzarella cheese followed by another 1/2 cup of sauce, another third of the spinach and another third of the mozzarella.
9. Place the final layer of noodles over the mozzarella followed by another 1/2 cup of the sauce and the remaining spinach mixture.
10. Pour the remaining cauliflower sauce over the top.
11. Bake in a 350 F oven for 45 minutes.
12. Then remove the pan from the oven.
13. Sprinkle the cup of Parmesan cheese across the top then continue baking for an additional 20-30 minutes or until the top is a light golden brown.
14. Remove from the oven and let it sit for a few minutes before slicing and serving.
15. Note: Look at my TastyKitchen recipe box for the Creamy and Light Cauliflower Sauce recipe.

frozen spinach, ricotta cheese, low fat milk, salt, cauliflower sauce, lasagna noodles, mozzarella cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/light-spinach-lasagna-with-creamy-cauliflower-sauce/ (may not work)