Mediterranean Three-Cheese Lasagna

By smaier

PointsPlus™ Value: 7
Servings: 8
Preparation Time: 12 min
Cooking Time: 45 min
Level of Difficulty: Easy


A hint of sweet spices (cinnamon and nutmeg) and a generous amount of feta cheese give this vegetarian lasagna a distinctly Greek air.

Ingredients

• 15 oz fat-free ricotta cheese
• 10 oz chopped frozen spinach, thawed and squeezed dry
• 2 cup(s) shredded fat-free mozzarella cheese
• 4 oz reduced-fat feta cheese, crumbled (about 1 cup)
• 1 large egg(s), lightly beaten
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 26 oz italian tomato sauce, with mushrooms and olives
• 9 piece(s) no cook lasagna noodles

Preparation

Step 1

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.