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Spinach Lasagna Recipe
Spinach Lasagna Recipe photo by Taste of Home

Spinach Lasagna Recipe

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Due to an injury, I'm not as active as I used to be and can't burn off the calories. Because I love Italian food, one of the first things I looked for was a low-fat lasagna. This meatless recipe is not only good, it's good for you. —E. Marie Goetz, Morgantown, Kentucky
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing
MAKES: 12 servings

Ingredients

  • 12 uncooked lasagna noodles
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 2 cartons (15 ounces each) fat-free ricotta cheese
  • 1 egg
  • 1 egg white
  • 1 cup grated Parmesan cheese, divided
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 2 cans (15 ounces each) tomato sauce

Nutritional Facts

1 piece equals 300 calories, 8 g fat (5 g saturated fat), 53 mg cholesterol, 753 mg sodium, 31 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Directions

  1. Cook noodles according to package directions. Rinse in cold water; drain well.
  2. In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese.
  3. In a 13-in. x 9-in. baking dish coated with cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times.
  4. Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting. Yield: 12 servings.
Originally published as Spinach Lasagna in Taste of Home June/July 2007, p49

Nutritional Facts

1 piece equals 300 calories, 8 g fat (5 g saturated fat), 53 mg cholesterol, 753 mg sodium, 31 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Spinach Lasagna

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 15, 2014

Very good vegetarian lasagna. It's a nice change of pace from the typical veggie lasagna with white sauce.

MY REVIEW
Reviewed Oct. 1, 2013

I'm a vegetarian and for recipes like this I use meatless burger, its in the vegi isle or the vegi frozen section at the supermarket

MY REVIEW
Reviewed Oct. 1, 2013

This is a very good recipe after a couple of minor changes. I suggest using your favorite spaghetti sauce (meatless marinara) in place of the plain tomato sauce, as it will add the missing seasoning others mentioned- and use a bit more of the sauce between layers to keep the finished lasagna from being as dry, also pouring some sauce over the top layer of noodles before adding the final mozzarella mixture (use all the ricotta mix between layers, mozz only on top). Delizioso!

MY REVIEW
Reviewed Jul. 7, 2013

I made this receipe but had to modify as the 3rd part of instructions did not include when to add the tomato sauce. I had fresh spinach and boiled it for 4 seconds dropped in ice water for 1 minute then drained very well (could use a tea towel) then cut it up before adding to the other ingredients. Also used 2 whole eggs and 1 carton of ricotta cheese and half small container of small curd cottage cheese. Very tasty

MY REVIEW
Reviewed Jun. 7, 2011

make your own tomato sauce and it's really good. Don't ever substitute cottage cheese for the ricotta however. That makes it high school cafeteria lasagne

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