Wednesday, January 6, 2010

Spinach and Cheese Lasagna

Yes, you can enjoy the luxury of lasagna again without all of the guilt. Instead of using lasagna noodles I have used wonton wrappers. They make the perfect size individual portions and have much less carbohydrates than pasta and are light and delicious. Cook them like a fresh pasta and you are ready to go. I have added spinach to the ricotta mixture in this recipe but if you are not a fan of this green vegetable you can just omit it. You will have less volume in the ricotta layers but it will be all cheese. Just add a nice little side salad or other vegetable you prefer to balance the dish. So, now you're asking yourself "Why make lasagna like this?" Well, most lasagna has an average of 35 to 40 grams of net carbohydrates in a serving. My lasagna has only 21 grams of net carbs. Even the ever popular Dreamfields Pasta has 37 grams net carbs in a two ounce serving, which equals two noodles. My recipe reduces the carbs by over 40%, and more when compared to most lasagna. It puts lasagna back within reach of most moderate carbers who include about 20 grams of carbs in their meals. I hope you enjoy.

Spinach and Cheese Lasagna


12 wonton wrappers (if this is your first time make some extras)
1 cup part skim milk ricotta cheese
1 egg
1 - 10 ounce package frozen spinach, defrosted with all water squeezed out
2 cloves garlic, minced
1 tsp. dried basil
1/2 tsp. dried oregano
pinch nutmeg
1 1/2 cups Mario Batali Marinara Sauce or other low carb sauce
4 ounces low fat mozzarella cheese
4 tsp. Parmesan cheese, grated
salt and pepper to taste
vegetable spray

Preheat oven to 400'

While the oven is preheating bring a large pot of water to the boil and drop in half of the wonton wrappers, one at a time. Boil for 1 to 2 minutes and remove with a slotted spoon. Rinse under cold water and lightly coat with vegetable spray to prevent them from sticking together. Place on a piece of parchment paper or waxed paper that has been lightly coated with vegetable spray so they do not touch. Repeat process with remaining wrappers.

Blend the ricotta cheese, spinach, garlic, egg, basil, oregano and nutmeg in a large bowl. Season with salt and pepper if desired.

Lightly coat a large casserole dish with vegetable spray. Arrange four wrapper as the base of each portion, taking care they don't touch. Top each with about 2 tablespoons of the ricotta mixture and spread with the back of a spoon to cover the wrapper. Top with one ounce of the mozzarella cheese divided between all four portions. Place about 2 tablespoons of marinara sauce on each portion. Add another wonton wrapper and repeat process. Place the final wonton wrapper on top and spoon an additionally 2 tablespoons of sauce on each and divide the remaining 2 ounces of mozzarella cheese between the portions. Sprinkle each with a teaspoon of Parmesan cheese. Bake for about 20 to 30 minutes or until they are bubbly hot and the cheese has melted.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 314.5
Total Fat 14.5 g
Saturated Fat 7.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.3 g
Cholesterol 93.7 mg
Sodium 798.5 mg
Potassium 296.8 mg
Total Carbohydrate 24.0 g
Dietary Fiber 3.0 g
Sugars 2.8 g
Protein 21.8 g
Note ~ If you are able to or prefer to eat full fat cheese then you can substitute them in this recipe. It will increase the total fats greatly and reduce the carbohydrate by about 2 grams net.

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