Low protein recipes | ''Ricotta'' Lasagna

''Ricotta'' Lasagna

Number of servings: 4

Serving size: 1/4 of the recipe

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

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

The cheese on top hasn't been calculated in the nutritional value, to allow you the opportunity to add one of your choice.
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…
Ricotta is calculated using So Delicious coffee creamer.