Prepare a quantity of Bolognese Sauce from the recipe on the site. Try to make it lighter - use less oil and beef or beef mixture with pork, but not fat.

When the Bolognese Sauce is ready, set it aside and we will prepare the white sauce, which will replace the Bechamel Sauce, which is very caloric. So - separate the egg whites from the yolks, first beat them hard with the mixer, until they no longer flow from the bowl if you turn it upside down.

We will not use the yolks for lasagna.

In egg whites add cream cheese and yogurt.

Then the mustard, salt and dried herbs. If you like a little ground nutmeg or black pepper. Mix all the ingredients.

This is what the white lasagna sauce looks like.

In a rectangular tray with high edges we start to mount the lasagna. Put 4-5 tablespoons of meat sauce on the bottom of the tray, then 3-4 tablespoons of white sauce over it. Then put a layer of lasagna sheets over them, and again put 4-5 tablespoons of meat sauce to cover the sheets well.

So - bolognese sauce - white sauce - lasagna - bolognese sauce.

Put a layer of frozen spinach on top of the meat sauce (defrost it before), spread it out a little with your fingers.

Put a layer of lasagna sheets and grease it abundantly with white sauce.

Put a layer of meat and spinach sauce on it again.

Cover with lasagna sheets, grease well with white sauce and sprinkle a little grated cheese on top. Place in the oven at medium temperature until golden brown. Remove from the oven and let it penetrate for 10 minutes before serving.

Serve hot with a light salad.

Good appetite!