YOUR SOLIN GENERATED RECIPE
Hearty Spinach Ricotta Lasagne
Savor a comforting dish of layered whole wheat lasagne noodles, creamy low-fat ricotta combined with vibrant fresh spinach, enriched with a rich marinara sauce and a boost of egg white protein, all topped with melted part-skim mozzarella. This dish delivers a delightful balance of textures and flavors that is as nutritious as it is satisfying.
INGREDIENTS
1 serving Whole Wheat Lasagne Noodles (56g)
1/2 cup Low-Fat Ricotta Cheese (125g)
1 cup Fresh Spinach (30g)
1/2 cup Low-Sodium Marinara Sauce (125g)
2 large Egg Whites (68g)
1/4 cup Part-Skim Mozzarella Cheese (28g)
PREPARATION
Preheat your oven to 375°F (190°C).
In a bowl, mix the low-fat ricotta cheese with freshly chopped spinach and egg whites until well combined.
Lightly coat a small baking dish with nonstick spray. Begin by layering a portion of the low-sodium marinara sauce at the bottom.
Place the whole wheat lasagne noodles in a single layer over the sauce.
Spread half of the ricotta-spinach mixture evenly over the noodles, then drizzle with some marinara sauce.
Add another layer of lasagne noodles followed by the remaining ricotta mixture and a final drizzle of marinara sauce.
Sprinkle the part-skim mozzarella cheese evenly on top.
Bake for 20-25 minutes or until the cheese is melted and bubbly and the edges are slightly crispy.
Allow the lasagne to cool for a few minutes before serving. Enjoy your hearty, protein-packed meal!