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| 15 x ca. 30 g | Non-Fat Ricotta Cheese |
| 10 x ca. 30 g | Frozen Chopped Spinach; thawed and squeezed dry |
| 1/2 Tasse | Frozen Egg Substitute; thawed |
| 1/3 Tasse | parmesan grated |
| 1/4 Tasse | parsley chopped |
| 1/4 Teelöffel | Nutmeg ground |
| 1/4 Teelöffel | Red Pepper Flakes; crushed |
| 3 1/2 Tasse | Tomato Sauce; homemade or otherwise |
| 9 | lasagna noodles |
| 1/4 Tasse | lentils red |
| 1 1/2 Tasse | Non-Fat Mozzarella Cheese; shredded |
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Preheat oven to 350°F. Combine ricotta cheese, spinach, egg substitute, 2 tb Parmesan cheese, parsley, nutmeg and pepper. Mix well. Pour 1 cup sauce into a 11 x 7 x 2" baking dish. Arrange 3 lasagna noodles in a single layer on top of sauce. Spoon 1/3 of spinach and ricotta mixture over top and 1/2 cup mozzarella and rest of Parmesan cheese.
Pour 1 1/2 cups of tomato sauce over cheese. Place another layer of noodles on top and repeat layering, using mozzarella cheese only. Cover tightly with aluminum foil and bake for 1 hour. Remove foil and bake 10 minutes longer. Let stand 10 minutes before cutting.
Per Serving: Calories: 285, Fat: 2 g, Cholesterol: 8 mg, Sodium: 500 mg.
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