LowProRecipes.com

''Ricotta'' Lasagna

Yield

Number of servings: 4
Serving size: 1/4 of the recipe

Ingredients

  • 6 Loprofin Lasagna (1124)
  • 1 Ricotta imitation recipe (see miscellaneous section of this website for the recipe)
  • 1 cup (250 ml) fresh chopped spinach
  • ¼ cup (60 ml) fresh chopped parsley
  • Salt and pepper
  • ¾ cup (175 ml) tomato sauce

Preparation

  • In a large pot of boiling water, cook pasta according to directions on the box. Drain.
  • Preheat oven to 375F.
  • In a bowl, mix together the ricotta, spinach, parsley, salt and pepper. Set aside.
  • In a baking dish (8 X 6 inches), put 2 Tbsp (30 ml) of tomato sauce. Cover with lasagna. Add half of the ricotta mixture. Cover with pasta. Add half the tomato sauce, cover with pasta. Repeat with remaining ricotta mixture, pasta and remaining tomato sauce.
  • Cover with low protein grated cheese of your choice.
  • Cover with foil. Bake for 35-40 minutes. Remove the foil for the last 15 minutes.


Notes

  1. The cheese on top hasn't been calculated in the nutritional value, to allow you the opportunity to add one of your choice.
  2. Don’t hesitate to add your favorite grilled vegetables (sweet peppers, zucchini, egplant, etc.) to your lasagna. Don’t forget to add the protein content to your calculation…
  3. Ricotta is calculated using So Delicious coffee creamer.

Nutritional facts

  • Energy
    203 kcal
  • Protein
    1.4 g
  • PHE
    50 mg
  • TYR
    29 mg
  • LEU
    69 mg
  • VAL
    48 mg
  • ILE
    39 mg
  • MET
    19 mg
  • LYS
    50 mg
  • Energy
    813 kcal
  • Protein
    5.5 g
  • PHE
    201 mg
  • TYR
    116 mg
  • LEU
    277 mg
  • VAL
    194 mg
  • ILE
    155 mg
  • MET
    76 mg
  • LYS
    199 mg
© Genevieve Lafrance 2022