Spinach & Artichoke Lasagna

Spinach & Artichoke Lasagna

Serves 2.

Don't you love it when you find a healthy recipe that you love the taste of? This dinner definitely fell into that category for us.
Adapted From: Betty Crocker's Healthy Choices cookbook

4 oz. lasagna noodles

1 c. ricotta or cottage cheese

1/4 c. Egg Beaters

1/2 c. marinated artichokes, chopped

2 handfuls of fresh spinach, coarsely chopped

1/2 c. chopped onion

1/4 t. salt

7 oz. spaghetti sauce

3 T. grated Parmesan cheese

Heat oven to 350 degrees. Grease a small rectangular baking dish. Cook and drain noodles as directed on package.

In a large skillet over medium heat, cook spinach. It will greatly reduce in size. Remove from heat and let cool.

In a bowl, mix together ricotta/cottage cheese, Egg Beaters, artichokes, onion, salt, and cooked spinach. Spread 1/4 c. of the spaghetti sauce in the baking dish. Top with 1/3 of the noodles. Layer with spinach mixture, another layer of noodles, another layer of spinach mixture, and then the last of the noodles. Pour remaining spaghetti sauce on top.

Cover loosely with foil and bake for 50 minutes. Sprinkle with Parmesan cheese. Bake uncovered for 10 minutes or until cheese is melted. Let stand 10 minutes before cutting.