Health Advice



Fiber and Melanoma

Charlyn Fargo on

1 (11-ounce) package baby spinach

1 large egg, lightly beaten

1 (15-ounce) container part-skim ricotta cheese

1 1/2 cups shredded part-skim mozzarella, divided

1 cup grated Parmesan cheese, divided

1 (25-ounce) jar low-sodium marinara sauce

6 sheets oven-ready lasagna noodles


1 medium zucchini, cut lengthwise into 1/4-inch planks

Chopped fresh basil and/or parsley for garnish

Preheat oven to 375 degrees F. Generously coat a 9-by-13-inch baking dish with cooking spray. Heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Transfer to a small bowl. Heat the remaining 1 tablespoon oil in the pan and add half the spinach. Cook, stirring frequently, until wilted, about 3 minutes. Add the remaining spinach by the handful and cook until it's all wilted, about 2 minutes more. Press the spinach to the side of the pan, squeezing out as much water as possible, and cook until the water is evaporated, 2 to 3 minutes more. Remove from heat. Mix egg, ricotta, 1 cup mozzarella and 1/2 cup Parmesan in a medium bowl. Combine the remaining 1/2 cup each mozzarella and Parmesan in a small bowl. Spread 1 cup of the ricotta mixture over the noodles and top with the mushrooms. Spread the spinach over the mushrooms and top with another 1 cup sauce. Layer on the remaining 3 noodles, followed by the remaining ricotta mixture. Layer zucchini on top, shingling if necessary, and spread the remaining sauce over the zucchini. Top with the reserved mozzarella mixture. Bake the lasagna until bubbly and the cheese is beginning to brown, about 45 minutes. Let cool for at least 10 minutes before slicing. Garnish with basil and/or parsley, if desired. Serves 9 (1 cup each).

Per serving: 362 calories; 20 grams protein; 36 grams carbohydrate; 16 grams fat (7grams saturated); 55 milligrams cholesterol; 7 grams total sugars (0 grams added); 3 grams fiber; 514 milligrams sodium.


Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at




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