Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light October 1997

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Yield:
8 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

413 calories; calories from fat 29%; fat 13.3g; saturated fat 7.5g; mono fat 3.7g; poly fat 0.9g; protein 26.7g; carbohydrates 47.9g; fiber 5.3g; cholesterol 90mg; iron 4.2mg; sodium 834mg; calcium 400mg.
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