Spinach And Meat Whole Wheat Lasagna – a delicious recipe with boil, pasta sauce, frozen spinach, low-fat milk, butter, flour. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Place lasagna sheets in boiling water to soften slightly. Drain thawed spinach; squeeze some of excess liquid off.
2
Brown mince and drain off fat, return to pan add pasta sauce. Simmer for 10-15 minutes.
3
Make bechemel sauce by melting butter, adding flour and stirring over med heat for 2 minutes, gradually add milk bringing to boil to thicken. Then add cottage cheese gradually, incorporating into milk mixture and heating through.
4
Place layer of lasagna sheets on bottom.
5
Place half spinach in layer. Sprinkle with mozzarella cheese.
6
Place layer of lasagna sheets.
7
Place half of meat mixture in next layer.
8
Repeat steps layers, and top with layer of lasagna sheets, bechemel sauce and sprinkle liberally with mozzarella cheese.
9
Cook at 180u00b0C for 45 minutes.
1975
kcal
Calories
95
g
Fat
162
g
Carbs
119
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 sheets no-boil whole wheat lasagna noodles, 700 ml pasta sauce, 500 g lowfat mozzarella cheese, 4 (12 ounce) boxes frozen spinach, and more.
Yes, Spinach And Meat Whole Wheat 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.
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