Tag Archives: frozen spinach

Spinach Souffle

This recipe will make even the most finicky eater a spinach lover. The dish is light and fluffy with loads of cheesy flavor – the spinach flavor is definitely mellowed.

Spinach Souffle
Spinach Souffle

8 servings
149 calories per serving

1/2 c chopped onion
1 clove garlic, minced
1 T margarine, melted
8 oz. low fat cream cheese, at room temperature
8 oz. low fat cottage cheese
salt and pepper to taste
3/4 c egg beaters
20 oz. frozen chopped spinach, thawed, and well drained
1/4 t paprika
1/8 t nutmeg

Preheat oven to 325 degrees. Melt margarine and cook onion and garlic for 6 minutes. Remove to a bowl and add cream cheese, cottage cheese, salt and pepper and beat with a mixer. Add the egg beaters 1/4 cup at a time mixing well in between and then mix in the spinach. Spray a 9 inch baking dish with Pam and place the spinach mix in the dish and sprinkle with the paprika and nutmeg then cover and back 30 minutes. Uncover and bake another 15 minutes.

Spinach and Mushroom White Lasagna

The white sauce in this recipe is so very flavorful ! This is a perfect non traditional lasagna. Without using FiberGourmet lasagna noodles, this one comes in over the 400 calorie mark. Thanks again, FiberGourmet ! I couldn’t do it without you 🙂

Spinach and Mushroom White Lasagna
Spinach and Mushroom White Lasagna

6 servings
296 calories per serving

18 uncooked no boil FiberGourmet lasagna noodles
3 c skim milk
½ t oregano flakes
½ t basil flakes
1 t garlic powder
½ t onion powder
½ t salt
1 c chicken broth
3 T cornstarch
1/2 c grated parmesan cheese
1 lb. frozen spinach thawed and squeezed dry in a colander
½ c sliced green onions
4 oz. shredded low fat mozzarella cheese
2 c sliced mushrooms

Heat oven to 350 degrees. In a large pan combine milk and seasonings and bring to a boil. Combine starch and broth and slowly add to milk mix stirring constantly. Cook on medium 5 minutes or until bubbly, stirring constantly then stir in half the parmesan cheese. Spread ½ c sauce in a 13×9 pan and then layer in this way –

A bit of parm
A bit of parm
A dusting of parm

Cover with foil and bake 55 minutes or until hot and bubbly. Sprinkle with last ½ of the mozzarella and let stand 15 minutes.

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