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Lasagna Al Forno

4 servings

  • 3 cups canned tomato sauce
  • 1 pound whole wheat lasagne noodles
  • 1/2 cup dry roasted sunflower seeds,
       or chopped walnuts
  • 1 bunch cleaned, chopped spinach
  • 8 ounces shredded lowfat mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • 3/4 cup lowfat ricotta cheese
  • 1/2 cup 1% lowfat milk

Preheat oven to 350°.

Cook noodles and drain on wax paper or aluminum foil (to keep pasta from sticking together while cooling).

Mix Ricotta cheese with milk.

Spread 3/4 cup of sauce in bottom of an 8" x 8" baking dish. Place 1/3 of the noodles on top. Cover with 1/3 the spinach, 1/4 the nuts, 1/4 cup ricotta/milk mixture, 1 tbs parmesan cheese, a layer of mozzarella cheese, and some tomato sauce. Repeat layers twice. Spread the last cup of sauce and the remaining nuts and cheeses on top.

Bake for 40 minutes, and let stand for 10 minutes before cutting.

 
Nutrition Facts
Amount Per Serving: Calories 748 - Calories from Fat 163
Percent Total Calories From: Fat 22%, Protein 23%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 9g, Cholesterol 52mg, Sodium 1585mg, Total Carbohydrate 104g, Dietary Fiber 2g, Protein 42g, Vitamin A 7164 units, Vitamin C 44 units, Calcium 0 units, Iron 8 units

Bon appetit!

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