So where have I been since Easter Sunday, you ask? (OK, maybe not…lol) Well I have been sipping supper through a straw the past several days after having my tongue biopsied for a “suspicious” white patch under my tongue. NOT something I would EVER put on my bucket list of things to do again, that I can tell you. Thankfully tongues are quick to heal, and after a couple of days of excruciating pain, (mitigated by one day of happy pills – blech, do not like taking those…) I am once again on the road to recovery. Still waiting on biopsy results, but I’m pretty sure they’ll come back OK, both the dentist and oral surgeon said they were not alarmed but thought with my recent bout of skin cancer it better get checked out.
I still need to eat fairly soft foods, so thought a spinach lasagna would do well for me if I ate teeny bites on one side of my mouth. The thing is, I had to work at the office today so I strategically planned this all out. I stopped by the store on the way home and bought a few items I would need to add to what I had in the fridge and pantry, then set to it straight away when I got home. One of my strategies was to try the no-boil noodle method, and I’m not talking buying the no-boil noodles, but using the dried regular ones straight out of the box. It was a fantastic hit with the family, and my daughter had a friend over spending the night and she also approved! I was very happy with how this turned out, and it’s a low-cal version too! Great flavor, great texture, great all the way around.
Low-Cal Spinach Lasagna
1/2 pound lean burger
8 oz. fresh mushrooms, finely diced
1/2 small onion, finely diced
1 teaspoon minced garlic
Black pepper to taste
Mrs. Dash Garlic and Herb
1 1/2 jars of spaghetti sauce, (32 oz.) any kind, or homemade
2 cups low-fat shredded mozzarella cheese
2 1/2 cups fresh baby spinach, chopped
1/2 cup non-fat cottage cheese
1/2 cup skim milk Ricotta cheese
2 eggs, whisked in a cup or bowl
1/4 teaspoon garlic powder
8 0z. dried lasagna noodles
1/2 cup water
1/2 cup shredded Parmesan cheese
1/2 cup Pizza blend cheese
Preheat oven to 350 degrees. (I did 370 due to high altitude, I was worried about the noodles not cooking all the way.) In a large saucepan, brown the burger with the mushrooms, onion, garlic, pepper, and Mrs. Dash. Drain off any fat and add the spaghetti sauce. Simmer for about 10 minutes. Set aside. In a large bowl, add the Mozzarella, chopped spinach, cottage and Ricotta cheeses, whisked egg, and garlic powder. Mix well. Line the bottom of a 9 x 13 inch pan with half the noodles. Spread half the sauce over the noodles. Next spread all of the cheese spinach mixture over that. Place another layer of noodles on top of that then spread the rest of the meat sauce over. Pour the half cup of water over the lasagna and around the edges then swirl the pan around to make sure it gets spread evenly underneath. Cover tightly with foil and cook in the oven for 1 hour. Remove from oven, remove the foil, and sprinkle the last two cheeses over top. Return to oven uncovered until the cheese melts, about 10 to 15 more minutes. Let rest for 10 minutes, then dig in!