Noodles recipe slims down

Dear Jeanne: Can you lighten this and reduce the salt? Thanks! —Sara Werner, Sarasota, Fla.

Dear Sara: I can certainly see why you want to lighten this dish, and I think you will be pleased with my revision. I have used whole-wheat noodles, which are widely available, but you can use any type that you prefer. The fiber will be reduced by 2 grams per serving if you use white-flour noodles. I am reminded of spinach lasagna with this combination, and therefore feel that your favorite spaghetti sauce, added either on top before baking or spooned over at serving time, would be a nice addition.

For the onion soup, I have made my own version with low-sodium bouillon, but if sodium is not a concern, the fat and calories are minimal in the onion soup mix.

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NOODLES AND SPINACH

1 pound narrow noodles

1/2 pound butter, melted

2 packages (10 ounces each) frozen chopped spinach, thawed and drained

6 eggs, beaten

1 pint sour cream

2 envelopes onion-soup mix

Preheat oven to 350 F. Grease a 9-by-13-inch baking dish. In a large pot of water, cook noodles "al dente." Drain well. Place noodles in a large bowl and stir in butter. Add remaining ingredients and mix thoroughly. Pour into prepared casserole and bake, uncovered, for 45 minutes.

Serves 12.

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LOW-FAT NOODLES AND SPINACH

1 pound whole-wheat noodles, cooked "al dente" and drained

2 cups fat-free ricotta cheese

1 cup light sour cream

4 teaspoons (4 envelopes) low-sodium beef bouillon

1 teaspoon garlic powder

1/2 cup toasted dried onions

3 eggs

6 egg whites

2 packages (10 ounces each) frozen chopped spinach, thawed and drained

1. Preheat the oven to 350 F. Spray a 9-by-13-inch pan with nonstick cooking spray and set aside.