The South Beach Gourmet

Recipes for the South Beach Diet

Sunday, July 23, 2006

Spinach Lasagna, P1

You'll barely notice the difference between this and real lasagna!

1 bag baby spinach, washed, dried and stems trimmed
1 8 oz fat-free ricotta cheese
1 8 oz reduced fat ricotta cheese
16 oz tomato or pasta sauce
1 lb lean ground beef or turkey, or 1 pkg vegan crumble
1 egg
2-3 T. Italian spices
1 pkg reduced fat mozarella
1 small onion, diced
2 T minced garlic

Mix 2 packages ricotta, 1 tsp italian spices and 1 egg, stir well, let stand aside.

In a skillet, saute onion and garlic with a little non-stick spray and water until translucent and water evaporates. Add beef/turkey and brown. Add sauce and italian spices. Reduce heat to low-medium, simmer for 10 minutes.

In a lasagna pan, layer (I make 2 or 3 layers of each) -
1) Baby spinach leaves
2) Ricotta mixture
3) Sauce
4) Shredded mozarella cheese (the top layer should be cheese)

When it's all done, sprinkle Italian seasoning over top layer of cheese.

Cover with foil, bake at 350 for 40 minutes. Uncover, bake for another 20.


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