1 (16 oz.) Tube
Polenta, cut into 12 slices
1 (15 oz.) Container Low Fat Ricotta Cheese
1/2 teaspoon Crushed Red Pepper
1 (10 oz.) Package Frozen Chopped Spinach, thawed, drained and
1 Large Egg White
1 1/2 Cups Meatless Spaghetti Sauce
1 Cup Fat Free Mozzarella Cheese
2 Tablespoons Reduced Fat Parmesan Style Grated Topping
2 teaspoons Dry Basil
Preheat oven to 400 degrees.
Spray a 11X7 inch baking dish with non-stick cooking spray.
Arrange polenta slices in the bottom of the dish to fit.
Combine ricotta, red pepper, egg white, basil and spinach together
in a medium bowl.
Spread evenly over the polenta.
Spread the spaghetti sauce evenly over the ricotta mixture.
Cover with foil and bake for 35-40 minutes or until hot throughout.
Mix together the parmesan topping and mozzarella cheese; sprinkle on
top of lasagna and return to oven for an additional 5 minutes or
until the cheese has melted. Let stand 3-4 minutes before cutting.
Per Serving: 226 Calories; 7g Fat (28.9% calories from fat); 17g
Protein; 22g Carbohydrate; 4g Dietary Fiber; 27mg Cholesterol; 814mg
Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2
Fat. WWP: 4 (www.AimeesAdventures.com)