Spinach Lasagna

This spinach lasagna recipe is folate-rich and makes getting your Bs a simple matter.


8 servings

Recipe from

Cooking Light

Nutritional Information

Calories 413
Caloriesfromfat 29 %
Fat 13.3 g
Satfat 7.5 g
Monofat 3.7 g
Polyfat 0.9 g
Protein 26.7 g
Carbohydrate 47.9 g
Fiber 5.3 g
Cholesterol 90 mg
Iron 4.2 mg
Sodium 834 mg
Calcium 400 mg


Cooking spray
1 cup chopped onion
1 cup sliced mushrooms
3 ounces 1/3-less-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 (27.5-ounce) jar low-fat chunky mushroom pasta sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup (2 ounces) shredded sharp cheddar cheese


Preheat oven to 350°.

Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; sauté 5 minutes or until tender. Set aside.

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.

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.

Cover and bake at 350° for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.