Broccoli-Spinach Lasagna Recipe

Name: Broccoli-Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 2 c. low-fat Ricotta; 2 c. low-fat cottage cheese; 1 egg; 4 egg whites; 2 boxes chopped spinach (frozen); 1 c. Rhine wine; 1 lb. sliced mushrooms; 1 c. onions, sliced; 1 c. broccoli, sliced; 9 strips cooked lasagna noodles; 1 can tomato sauce or spaghetti sauce

Servings: persons

2 c. low-fat Ricotta
2 c. low-fat cottage cheese
1 egg
4 egg whites
2 boxes chopped spinach (frozen)
1 c. Rhine wine
1 lb. sliced mushrooms
1 c. onions, sliced
1 c. broccoli, sliced
9 strips cooked lasagna noodles
1 can tomato sauce or spaghetti sauce

1
Blend cheeses and eggs.
2
Cook spinach in the wine; drain well. Cool.
3
Fold spinach into cheese mixture.
4
Steam vegetables to underdone.
5
Spray large casserole dish with Pam cooking spray. Alternate layers of noodles, cheese, spinach and vegetables for 3 layers.
6
Cover top with tomato sauce.
7
Bake at 375u00b0 for 20 to 30 minutes.
8
Let stand for 10 to 15 minutes.
9
Makes 4 to 5 servings. Each serving contains 180 calories.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. low-fat Ricotta, 2 c. low-fat cottage cheese, 1 egg, 4 egg whites, and more.

Yes, Broccoli-Spinach Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli-Spinach Lasagna

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