Post by nybirder on Feb 10, 2019 13:42:39 GMT -5
This could be cut in half and baked in an 8"x4" loaf pan. Use 1 tbsp. egg white
Spinach Pesto Lasagna with Wontons
Source: www.health.com/health/recipe/0,,50400000110666,00.html
Servings: 6
1 cup part-skim ricotta cheese
4 Tbs pesto, divided
1 large egg white, lightly beaten
1 (5-ounce) box baby spinach
18 wonton wrappers (1 package)
1 (8-ounce) jar roasted red peppers, rinsed and drained
1/4 cup shredded part-skim mozzarella cheese
2 Tbs finely shredded Parmesan cheese
Preheat oven to 350°.
In a medium bowl, combine ricotta, 2 tablespoons pesto, and egg white; stir well.
Heat 1 tablespoon water in a medium skillet over medium heat; cook spinach until wilted (about 2 minutes), stirring well.
Spread remaining 2 tablespoons pesto in an 8-inch square baking dish; top with 6 wontons, overlapping slightly. Layer half of ricotta mixture evenly over top of wontons; add half of peppers over ricotta mixture.
Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach, and remaining peppers. Top peppers with remaining 6 wontons and spinach. Sprinkle with mozzarella and Parmesan; cover tightly with foil.
Bake lasagna, in middle of oven, until cheese is melted and bubbly (about 20 minutes). Let stand 10 minutes. Cut into 6 equal-size pieces.
Nutrition (per serving): 212 calories, 9.9g total fat, 4.2g saturated fat, 335.6mg sodium, 19g carbohydrates, 17.8g net carbohydrates, 1.3g fiber, <1g sugar, 11.9g protein.
Spinach Pesto Lasagna with Wontons
Source: www.health.com/health/recipe/0,,50400000110666,00.html
Servings: 6
1 cup part-skim ricotta cheese
4 Tbs pesto, divided
1 large egg white, lightly beaten
1 (5-ounce) box baby spinach
18 wonton wrappers (1 package)
1 (8-ounce) jar roasted red peppers, rinsed and drained
1/4 cup shredded part-skim mozzarella cheese
2 Tbs finely shredded Parmesan cheese
Preheat oven to 350°.
In a medium bowl, combine ricotta, 2 tablespoons pesto, and egg white; stir well.
Heat 1 tablespoon water in a medium skillet over medium heat; cook spinach until wilted (about 2 minutes), stirring well.
Spread remaining 2 tablespoons pesto in an 8-inch square baking dish; top with 6 wontons, overlapping slightly. Layer half of ricotta mixture evenly over top of wontons; add half of peppers over ricotta mixture.
Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach, and remaining peppers. Top peppers with remaining 6 wontons and spinach. Sprinkle with mozzarella and Parmesan; cover tightly with foil.
Bake lasagna, in middle of oven, until cheese is melted and bubbly (about 20 minutes). Let stand 10 minutes. Cut into 6 equal-size pieces.
Nutrition (per serving): 212 calories, 9.9g total fat, 4.2g saturated fat, 335.6mg sodium, 19g carbohydrates, 17.8g net carbohydrates, 1.3g fiber, <1g sugar, 11.9g protein.