DIABETIC SPINACH LASAGNA

SUBMITTED BY Jemmie Fay Stone

Diabetic Spinach Lasagna

1/4 cup skim milk
1 container (15 ounces) light ricotta cheese
1 jar (about 32 ounces) meatless spaghetti sauce
7 lasagna noodles, cooked and drained
1 bunch (1 pound) fresh spinach, washed, dried, and torn into pieces
1/2 cup grated Parmesan cheese
1/2 cup sliced almonds
2 cups shredded reduced-fat mozzarella cheese

Preheat oven to 350°F. Mix the milk and ricotta cheese in a small
bowl; set aside. Lasagna is made by building alternating layers of
noodles, cheese, sauce, and other ingredients. First, cover the bottom
of a 9″x13″ baking pan with about half of the sauce. Follow with
layers of half the noodles, half the spinach pieces, half the ricotta
mixture, half the Parmesan cheese, half the almonds, and half the
mozzarella cheese. Again starting with the sauce, repeat the layers,
reserving a little sauce and some almonds to sprinkle on top. Bake for
30 minutes; let sit 10 minutes before cutting into 8 squares. Serve warm.
Preparation time: 15 minutes
Baking time: 30 minutes

Yield: 8 servings

Serving size: 1/8 pan
Per Serving:
Calories: 384
Carbohydrate: 37 g
Protein: 21 g
Fat: 18 g
Saturated fat: 7 g
Sodium: 860 mg
Fiber: 6 g
Exchanges per serving: 2 starch, 2 meat
Carbohydrate choices: 2