Cheesy Spinach Lasagna

To reduce sodium, omit Canadian bacon and salt.

Southern Living SEPTEMBER 2001

  • Yield: Makes 8 servings
  • Cook time:35 Minutes
  • Prep time:20 Minutes
  • Stand:5 Minutes


  • 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


Cook pasta according to package directions; set aside.

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

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.

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.

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.

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

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 22%
  • Fat: 7.3g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 24g
  • Carbohydrate: 33g
  • Fiber: 3.6g
  • Cholesterol: 42mg
  • Iron: 2.9mg
  • Sodium: 799mg
  • Calcium: 504mg

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Cheesy Spinach Lasagna recipe