The weather is getting colder (I actually saw little baby snowflakes today!) and the body wants warm food. What better to have on a cold night than a steaming plate of lasagna. Great comfort food with plenty of nutrients. This one has less fat than the average lasagna because you aren’t using ricotta. AND it’s whole-wheat! Can’t beat that. I got the recipe from here and then adapted it. Alright, let’s get to it.

• Prep Time: 15 minutes
• Cook Time: 50-70 minutes 

Ingredients

• 8 oz box whole-wheat lasagna 
• 9 oz frozen spinach
• 3 eggs
• 1/2 cup powdered Parmesan 
• 3 cups low-fat cottage cheese
• a few fistfuls shredded mozzarella
• 2 cups red sauce of your choosing

Directions

• Cook your whole-wheat lasagna until it is just al dente
• Preheat oven to 325 degrees F
• Grease up a glass baking dish
• In a bowl, mix the eggs, cottage cheese, and Parmesan cheese

• Alright, now it’s time to layer this puppy up! Start by laying down the foundation: the first few pieces of lasagna so it covers the bottom of the baking dish
• Next comes the spinach. Lay about half the spinach that you have on top of the noodles, somewhat evenly.

• Place another layer of lasagna noodle. Then pour all of the cheese mixture on top of that

• Then put a little bit more spinach on top of the cheese mixture. And then another layer of lasagna noodle!
• We’re almost there, guys! Now spread the top of the noodles with your tomato sauce and then sprinkle the mozzarella on top.

• Now it’s ready to bake! Put it in the oven for between 50 to 70 minutes. Mine took around 60. A good way to tell if it’s done is when the cheese on top is slightly browned. Another way to tell if it’s cooked all the way through is to stick a knife through the bottom and count to ten. If the knife is hot, then you’re good to go!

This was a wonderful dinner. Perfect with salad or some kind of greenery–and don’t forget the red wine! It doesn’t leave you feeling too heavy since it’s a bit less fat than the normal lasagna. And we had leftovers for like 2-3 days! I’m always happy because it means packing lunches are easy! Use this recipe to stay hungry and fit!

You might also like:

• Easy Chicken Parm Recipe [Made by a Vegetarian!]
• Restaurant Review: PastaVino
• Boulder’s Best Italian Food: Il Pastaio (By Costa Ricans?!)

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