Preheat the oven to 375°F. Coat a 9-inch square (or a 10 x 8-inch) pan with cooking spray.
Combine the almonds, walnuts, onion, garlic, basil, nutmeg, salt, pepper, and water in a food processor until smooth, about 1 minute.
Spread 1/2 cup of the marinara sauce ont he bottom of the pan. Cover with pieces of uncooked noodles, 1 cup spinach, 1 cup tomatoes, and half of the nut mixture. Repeat the layers again. Bake for 50 minutes, until lightly browned. Serve.
Variation: for baked rotini, use 4 ounces fiber-enriched or high-fiber rotini, such as Barilla PLUS or Barilla Whole Grain. (Four ounces is about 1 heaping cup dry.) Cook pasta according to the package directions. In a large bowl combine all the ingredients except the marinara sauce. Cover the bottom of the pan with 1/2 cup marinara sauce, top with the pasta mixture, and finish with 1/2 cup marinara sauce spread over the pasta mixture. Bake for 40 minutes or until lightly browned. Serve.
Per serving, about 360 calories.
Reprinted with permission from ©The Bestlife Corporation, Bob Greene The Best Life Diet Cookbook, published by Simon & Schuster
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