Cooking Light'S Spinach Lasagna Recipe

Name: Cooking Light'S Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 cup chopped onion; 1 cup sliced mushrooms; 3 ounces reduced-fat cream cheese (about 1/3 cup); 1 (12 ounce) container 1% low fat cottage cheese; 1/3 cup low-fat sour cream; 1/2 cup grated parmesan cheese; 2 large eggs; 2 (10 ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry; 12 cooked lasagna noodles; 1 (27 1/2 ounce) jar low-fat chunky pasta sauce with mushrooms; 1 cup shredded part-skim mozzarella cheese; 1/4 cup grated parmesan cheese; 1/2 cup shredded sharp cheddar cheese

Servings: persons

cooking spray
1 cup chopped onion
1 cup sliced mushrooms
3 ounces reduced-fat cream cheese (about 1/3 cup)
1 (12 ounce) container 1% low fat cottage cheese
1/3 cup low-fat sour cream
1/2 cup grated parmesan cheese
2 large eggs
2 (10 ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
12 cooked lasagna noodles
1 (27 1/2 ounce) jar low-fat chunky pasta sauce with mushrooms
1 cup shredded part-skim mozzarella cheese
1/4 cup grated parmesan cheese
1/2 cup shredded sharp cheddar cheese

1
Preheat oven to 350u00b0.
2
Heat a medium nonstick skillet coated with cooking spray over medium high heat. Add onion and mushrooms; saute 5 minutes or until tender. Set aside.
3
Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well.
4
Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.
5
Cover and bake at 350u00b0 for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.

1667

kcal

Calories

Fat

237

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: cooking spray, 1 cup chopped onion, 1 cup sliced mushrooms, 3 ounces reduced-fat cream cheese (about 1/3 cup), and more.

Yes, Cooking Light'S 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.

That's it — enjoy your meal!

Cooking Light'S Spinach Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions