Spinach Lasagna(Lo-Cal)

• 2 c. frozen chopped spinach (one 10 oz. pkg.), thawed and squeezed dry
• 2 c. nonfat Ricotta cheese
• 1 large egg, beaten
• 2 Tbsp. chopped fresh parsley
• 1/2 tsp. garlic powder
• 4 c. low-sodium tomato sauce
• 7 oz. no-boil lasagna noodles (12 noodles), uncooked
• 6 oz. part-skim Mozzarella cheese, shredded
• 1 Tbsp. plus 1 tsp. grated Parmesan cheese

1. Preheat oven to 350u0b0.
2. In small bowl, combine spinach, Ricotta, egg, parsley and garlic powder.
3. Spread 1 cup tomato sauce in 13 x 9-inch baking dish; top with 4 lasagna noodles, overlapping if necessary.
4. (Be careful that noodles do not touch outside edges of dish).
5. Spread 1 cup sauce over noodles.
6. Layer with 1/3 Ricotta mixture; sprinkle with 1/3 Mozzarella.
7. Repeat, layering twice with remaining ingredients.
8. Sprinkle evenly with Parmesan cheese.
9. Cover with foil; bake 25 minutes.
10. Remove foil and bake 5 to 10 minutes longer, until browned.
11. Let stand 5 minutes.
12. Makes 8 servings.

spinach, nonfat ricotta cheese, egg, parsley, garlic powder, lowsodium, lasagna noodles, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=321581 (may not work)