Spinach Ricotta Bake

Info:  A soft cheese bake with the taste of lasagna, without the carbs.  Perfect for WLS (weight loss surgery) patients in the pureed or mushy stage. This version uses a cheddar cheese topping and diced tomato that  early WLS patients might want to skip/modify. Makes  6 big post-op sized servings of about 3/8 cup
modified after http://theworldaccordingtoeggface.blogspot.ca

Ingredients:

1 container of Ricotta cheese (300g)
1/4 cup Cottage Cheese
1 egg, lightly beaten
1/2 cup Parmesan cheese
20g cheddar or mozzarella cheese, grated for topping
5 frozen spinach nuggets (115g)
1/2 cup diced tomato, Italian flavor (or marinara sauce), drained
1 teaspoon Italian seasonings (and hot pepper flakes)

Directions:

1) Mix ricotta cheese, Parmesan, beaten egg, seasonings together
2) cook spinach, drain, then mix in blender with the cottage cheese
3) take 1/2 the regular mixture from 1 and add to the spinach from 2
4) in a 6-8litre glass or corningware, layer tomato, spinach mixture, regular mixture, tomato
5) grate the hard cheese on top, sprinkle with some more parmesan
6) bake at 450 degrees for 20-25minutes (uncovered)

makes a nice tasty dish for the pureed stage and after.  can add mushrooms, pepperoni, bacon, etc if you like and are able to eat.

Calories - 171, Carbs 5g (incl. 3g sugars and 1g fiber), 11g fat, 14g protein

mmmmm

what's a spinach nugget?  This sounds great, but I have no idea how much a nugget is...  is it like a frozen box? 

just go by the weight of frozen spinach or about 3/4 cup cooked.  I buy them in bags of pre-chopped spinach shaped into nuggets so they are easily portioned out.

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