H
Harvey Balboner
Guest
This lasagna freezes well. Just cover with plastic wrap and freeze. To use again after frozen, double the cooking time.
1 pound spinach noodles
2 large onions, chopped
1 clove garlic, crushed
1/4 cup dry white wine or water
2 pounds lean ground beef
4 large ripe tomatoes, pureed
7 ounces salt-free tomato paste
2 tblspns each: chopped fresh parsley, basil, oregano
32 ounces Weight Watchers unsalted cottage cheese
2 egg whites
1 pound fresh spinach, chopped, cooked, and drained
1 large tomato, thinly sliced for garnish
1. Boil noodles until tender. Drain
2. Braise onions and garlic in white wine for 4 minutes. Add ground beef. Cook until no longer pink. Drain fat.
3. Add pureed tomatoes, tomato paste, and herbs. Simmer for 20 minutes
4. In a blender, mix cottage cheese, egg whites, and spinach. Puree.
5. Preheat oven to 350 degrees. Place a layer of meat sauce in a large baking pan. Layer with noodles and spinach mixture. Repeat layers, ending with noodles. Arrange tomato slices on top. Bake for 45 minutes.
Serves 12
Per Serving:
253 calories
34 grams protein
18 grams carbohydrates
8 grams fat
84 milligrams sodium (If you use low-fat cottage cheese, the sodium level will be 383 milligrams.)
1 pound spinach noodles
2 large onions, chopped
1 clove garlic, crushed
1/4 cup dry white wine or water
2 pounds lean ground beef
4 large ripe tomatoes, pureed
7 ounces salt-free tomato paste
2 tblspns each: chopped fresh parsley, basil, oregano
32 ounces Weight Watchers unsalted cottage cheese
2 egg whites
1 pound fresh spinach, chopped, cooked, and drained
1 large tomato, thinly sliced for garnish
1. Boil noodles until tender. Drain
2. Braise onions and garlic in white wine for 4 minutes. Add ground beef. Cook until no longer pink. Drain fat.
3. Add pureed tomatoes, tomato paste, and herbs. Simmer for 20 minutes
4. In a blender, mix cottage cheese, egg whites, and spinach. Puree.
5. Preheat oven to 350 degrees. Place a layer of meat sauce in a large baking pan. Layer with noodles and spinach mixture. Repeat layers, ending with noodles. Arrange tomato slices on top. Bake for 45 minutes.
Serves 12
Per Serving:
253 calories
34 grams protein
18 grams carbohydrates
8 grams fat
84 milligrams sodium (If you use low-fat cottage cheese, the sodium level will be 383 milligrams.)
