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Spinach Lasagna

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


  • 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 large egg
  • 1 large 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 shredded part-skim mozzarella cheese
  • 2 cans (15 ounces each) tomato sauce


  • Cook noodles according to package directions. Rinse in cold water; drain well.
  • 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.
  • In a 13x9-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.
  • Bake, uncovered, at 375° for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.
Nutrition Facts
1 piece: 300 calories, 8g fat (5g saturated fat), 53mg cholesterol, 753mg sodium, 31g carbohydrate (6g sugars, 3g fiber), 23g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

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Average Rating:
  • Librarian4Him02
    Aug 26, 2019

    I really enjoyed this recipe. My husband not so much, but I'm keeping it around anyway as a possible pot luck dish or I may cook myself up a half recipe every now and again.

  • barbara
    Dec 29, 2014

    My vegetarian kids love this. My carnivores don't mind it, either.

  • katlaydee3
    Aug 15, 2014

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

  • pinkladyhawke
    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

  • dovecanyon
    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!

  • 2336karen
    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

  • nmharleyrider
    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

  • mum2jmcnb
    Apr 17, 2011

    I found it a little dry. Maybe more sauce would be beneficial. Also didn't have enough flavour for my husband.

  • ricksgal5
    Nov 7, 2010

    I made this recipe tonight and it was very good. I did add some Italian seasoning, as it seemed short on seasonings. Also added some onion and mushrooms, which I sauteed in a dab of olive oil first , then just added to the sauce. Also I thought it would have been better with cottage cheese, the ricotta was a bit dry Otherwise it was excellent!!

  • dawnrosanne
    Aug 11, 2009

    i used a 26 oz.jar of ragu and one 8 oz can of tomato sauce instead of the 2 cans of tomato sauce.