Soup Bowl Lasagna

Name: Soup Bowl Lasagna
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: Freshly grated Parmigiano-Reggiano cheese; 1¼ cups part-skim ricotta cheese; 4 ounces coarsely shredded part-skim mozzarella cheese; Freshly ground black pepper; Freshly grated nutmeg; Salt; ¾ pound large spinach leaves, stems trimmed; 8 lasagna noodles, half spinach lasagna if available; 2½ cups tomato sauce, homemade, or storebought

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

This is a new take on old-fashioned lasagna. The noodles and sauce are layered with less—and lowfat—cheese, plus fresh spinach for color and flavor.

Ingredients

2½ cups tomato sauce, homemade, or storebought
Salt
¾ pound large spinach

Americas
United States
Pasta
Vegetarian

Method

Bring a large pot of water to a boil. Warm the sauce in a saucepan.
Add salt to the boiling water and blanch the spinach for 1 minute. Lift out the leaves with a skimmer or large strainer, shaking hard to release excess moisture. Set the strainer over a saucepan half-filled with hot water to keep warm.
Break the lasagna noodles in half crosswise. Cook