Rating: 4 stars
31 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 5
  • 4 star values: 5
  • 5 star values: 18

The mild flavor and creamy texture of this spinach lasagna will appeal to kids and adults alike. You may want to reduce or increase the pepper amounts according to your family's preferences.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2006

Gallery

Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Heat oil in a large skillet over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.

  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.

  • Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top. Garnish with parsley sprigs, if desired.

Nutrition Facts

328 calories; calories from fat 25%; fat 9.3g; saturated fat 3.8g; mono fat 3.6g; poly fat 1.2g; protein 17.3g; carbohydrates 45.6g; fiber 6.9g; cholesterol 19mg; iron 3.1mg; sodium 726mg; calcium 371mg.
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