ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cheesy Spinach Lasagna

Prep time 20 mins
Cook time 35 mins
Stand time 5 mins
Yield Makes 8 servings
To reduce sodium, omit Canadian bacon and salt.

Ingredients

  • 9 uncooked lasagna noodles
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 (16-ounce) container fat-free ricotta cheese
  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 (3-ounce) package Canadian bacon, chopped
  • 1/2 small onion, diced
  • Vegetable cooking spray
  • 1 (26-ounce) jar low-fat pasta sauce

Nutrition Information

  • calories 295
  • caloriesfromfat 22 %
  • fat 7.3 g
  • satfat 4.3 g
  • monofat 2.2 g
  • polyfat 0.5 g
  • protein 24 g
  • carbohydrate 33 g
  • fiber 3.6 g
  • cholesterol 42 mg
  • iron 2.9 mg
  • sodium 799 mg
  • calcium 504 mg

How to Make It

  1. Cook pasta according to package directions; set aside.

  2. Stir together 1 1/2 cups mozzarella cheese, ricotta cheese, and next 5 ingredients.

  3. Sauté chopped Canadian bacon and diced onion in a skillet coated with cooking spray over medium heat 5 to 6 minutes or until onion is tender. Stir into cheese mixture.

  4. Spread 1/2 cup pasta sauce on bottom of an 11- x 7-inch baking dish coated with cooking spray. Layer with 3 noodles and 1/2 cup pasta sauce; top with half of cheese mixture. Repeat layers once, ending with remaining cheese mixture. Top with remaining 3 noodles and remaining pasta sauce.

  5. Bake at 350° for 30 minutes. Sprinkle with remaining 1/2 cup mozzarella cheese; bake 5 more minutes or until cheese melts. Let stand 5 minutes.

  6. NOTE: Freeze individual portions as desired. To reheat, bake, covered at 300' for 1 hour.