Power-Up: Spinach

Power-Up: Spinach

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Spinach Lasagna

– Ingredients-


12 whole-grain lasagna noodles
1 700 ml jar of tomato sauce
1 lb mozzarella cheese, shredded
½ cup grated Parmesan or Romano cheese

2 cups cottage, ricotta or soft goat cheese
2 eggs, beaten
1 medium red pepper, diced
1 medium onion, diced
½ lb raw spinach, chopped
Dash nutmeg
2 tbsp wheat germ

– Directions –


1. Preheat oven to 375°F.
2. Cook noodles for half the recommended time; drain and rinse in cold water.
3. While noodles cook, combine all filling ingredients in a large bowl and mix well.
4. Spread a little sauce on the bottom of a 9″ x 13″ pan. Cover with a layer of four noodles.
5. Spread half the filling over the noodles.
6. Spread a thin layer of sauce over the filling; sprinkle half the mozzarella over the sauce.
7. Add another layer of four noodles, spread remaining spinach filling, then another thin
layer of sauce and the remaining mozzarella.
8. Place the last four noodles on top, with a final thin layer of sauce.
9. Sprinkle on the Parmesan or Romano cheese
10. Bake for 45 minutes.
11. Let stand for 10 minutes; cut and serve.


Goat’s cheese: One cup of soft goat’s cheese is 640 calories. That may sound like a lot, but goat cheese at 40 calories per tablespoon has fewer calories than cheddar cheese made from cows milk at 60 calories per tablespoon. Most people who are sensitive to the casein in cow’s milk products can tolerate goat’s milk products.

Originally published in volume 12, issue 5 of Your Workplace magazine

– Nutritional Analysis –


Calories 98, Total Fat 3.5g, Saturated Fat 1.4g, Cholesterol 60mg, Total Carbohydrate 11.9g, Dietary Fiber 3.4g, Total Sugars 7.3g, Protein 7.2g, Vitamin D 5mcg, Calcium 96mg, Iron 3mg, Potassium 704mg

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