Spinach Lasagna Recipe

Name: Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low fat mozzarella, shredded; 4 egg whites (or the equivalent Egg Beaters) or 3 eggs (or the equivalent Egg Beaters); 24 ounces small curd cottage cheese, i use low fat or 24 ounces ricotta cheese; 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry; 1 teaspoon salt (optional); 3/4 teaspoon dried oregano; 1/2 teaspoon ground black pepper; 8 ounces lasagna noodles, uncooked; 2 (16 ounce) jars spaghetti sauce, use your favorite; 1 cup water

Servings: persons

2 cups low fat mozzarella, shredded
4 egg whites (or the equivalent Egg Beaters) or 3 eggs (or the equivalent Egg Beaters)
24 ounces small curd cottage cheese, i use low fat or 24 ounces ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 teaspoon salt (optional)
3/4 teaspoon dried oregano
1/2 teaspoon ground black pepper
8 ounces lasagna noodles, uncooked
2 (16 ounce) jars spaghetti sauce, use your favorite
1 cup water

1
Preheat oven to 350 degrees.
2
Spray a 13x9 pan with cooking spray.
3
In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
4
Mix well.
5
In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
6
Repeat the layers.
7
End with sauce on top.
8
Pour the 1 cup of water around the edges of the lasagna.
9
Cover tightly with aluminum foil.
10
Bake for 1 hour and 15 minutes.
11
Remove from oven.
12
Let stand covered for at least 15 minutes.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 2 cups low fat mozzarella, shredded, 4 egg whites (or the equivalent Egg Beaters) or 3 eggs (or the equivalent Egg Beaters), 24 ounces small curd cottage cheese, i use low fat or 24 ounces ricotta cheese, 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry, and more.

Yes, 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.

Spinach Lasagna

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