Recipe: Spinach Lasagna

Jan. 8 -- Spinach lasagna was on the Wednesday dinner men for Good Morning America's "Lock the Door, Lose the Weight" series.

The lasagna was served with grilled portabella mushrooms, served with 1 teaspoon olive oil and balsamic vinegar.

Spinach Lasagna

Recipe by nutritionist Joy Bauer; adapted from 90/10 Weight-Loss Plan.

*This recipe yields 12 servings.

• 2 10- to 12-ounce boxes of frozen spinach (or broccoli), chopped • 2 pounds low-fat ricotta cheese • 1 whole egg plus 2 egg whites • 3/4 teaspoon pepper • Garlic to taste • Basil to taste • 1/2 tablespoon oregano • 4 cups skim-milk mozzarella cheese, shredded • Nonstick cooking spray • 1 32-ounce jar of tomato/marinara sauce • 1 package lasagna noodles, uncooked (16 ounces) • 1 cup water (for cooking only)

1. Cook and drain spinach well, then set aside. Mix together ricotta cheese, eggs, pepper, garlic, oregano, basil, and only half of the mozzarella cheese. Add in spinach and mix again thoroughly. Coat lasagna pan with nonstick spray and preheat oven to 350 F.

2. Cover the bottom of pan with tomato sauce and place down a layer of the uncooked lasagna noodles. Next, spread half of the spinach/cheese mixture evenly on top, and repeat the layers (noodles and then the remaining spinach/cheese mixture). Place one more layer of noodles on top (total of three noodle layers) and pour on the remaining tomato sauce.

3. Sprinkle on the other half of the mozzarella cheese. Last, pour the water around the edge of the pan (this will cook the noodles), and cover tightly with aluminum foil. Bake for 1 hour and 15 minutes, until bubbling.

4. Let stand to cool for 15 minutes before slicing. Remember that one serving equals 1/12 of the entire lasagna.

1 serving (1/12 of the entire lasagna)

Calories: 330 Carbohydrate: 30 gramsProtein: 25 gramsFat: 13 gramsSaturated Fat: 8 gramsCholesterol: 65 milligramsSodium: 746 milligrams*Calcium 515 milligrams*Fiber 3.5 grams