Spinach Lasagna

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 413
  • Calories from fat: 29%
  • Fat: 13.3g
  • Saturated fat: 7.5g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 26.7g
  • Carbohydrate: 47.9g
  • Fiber: 5.3g
  • Cholesterol: 90mg
  • Iron: 4.2mg
  • Sodium: 834mg
  • Calcium: 400mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. Cover and bake at 350° for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.
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