You can serve this meal with sparkling water, lemon slice and a slice of rustic whole grain bread.

2.5 Cup-Equilvalents of Fruits and Vegetables per Recipe Serving.

Each recipe serving provides: An excellent source of fiber, protein, vitamin A, vitamin C, vitamin B6, potassium, calcium, iron, phosphorus and copper. And a good source of thiamin, riboflavin, niacin, folate, vitamin B12, pantothenic acid, magnesium, zinc and iodine.

• 7 small, red Colorado potatoes
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 3 oz fresh baby spinach (about 3 1/2 cups)
• 3/4 cup non-fat ricotta or cottage cheese
• 3/4 cup shredded part-skim mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 egg, beaten
• 1 1/2 cups no-salt-added or sodium-reduced pasta sauce (about 1/2 of 24-oz. jar)

Instructions

Preheat oven to 375 degrees f. Bring water to a boil in large sauce pan. Thinly slice potatoes, add to boiling water and cook 5 minutes; drain and rinse with cool water; drain again. Heat olive oil in medium skille, add onions and garlic; saute about 2-3 minutes until just starting to brown. Add spinach, saute 1 more minute. Remove from heat and drain off liquid. In a medium bowl, mix cheese with egg until will blended. Add layers to 8″ square baking dish as follows, using about 1/4 of each: pasta sauce, potato slices, sauteed spinach mixture and cheese mixture. Repeat layers until all ingredients are used. Cover with foil. Bake 35-40 minutes. Remove foil and bake an additional 10 minutes until cheese is melted.