Mediterranean three-cheese lasagna
Fat-free ricotta cheese
Chopped frozen spinach
10 oz, thawed and squeezed dry
Shredded fat free mozzarella cheese
Reduced-fat feta cheese
4 oz, crumbled (about 1 cup)
1 large, lightly beaten
Italian tomato sauce
26 oz, with mushrooms and olives
No cook lasagna noodles
- Preheat the oven to 375°F. Spray a 9 x 13-inch baking dish with nonstick spray.
- Combine the ricotta cheese, spinach, 1 cup of the mozzarella cheese, the feta cheese, egg, oregano, cinnamon, and nutmeg in a large bowl; mix well.
- Spread one-fourth (about 3⁄4 cup) of the tomato sauce over the bottom of the baking pan. Top with 3 of the lasagna noodles. Spread half (about 2 cups) of the ricotta mixture over the noodles. Spread with one-fourth more tomato sauce. Repeat the layering once more with 3 noodles, the remaining half of the ricotta mixture, and one-fourth more tomato sauce. Top with the remaining 3 noodles, one-fourth sauce, and 1 cup mozzarella cheese.
- Cover the lasagna with foil and bake 30 minutes. Uncover and bake until the cheese melts and the lasagna is heated through and bubbling, 10–15 minutes longer. Yields 1/8 of lasagna per serving.