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Spinach Lasagna Recipe
|Lasagna noodles||8 Ounce|
|Chopped spinach||10 Ounce (Use Frozen Or Canned, 1 Package)|
|Cottage cheese/Ricotta||16 Ounce|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Egg||1 , beaten|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Chopped parsley||2 Teaspoon|
|Garlic powder||2 Teaspoon|
|Crumbled bay leaf||1|
|Meatless spaghetti sauce||26 Ounce (1 Jar)|
|Mozzarella cheese slice||1|
Calories 205 Calories from Fat 62
% Daily Value*
Total Fat 7 g10.7%
Saturated Fat 3.3 g16.4%
Trans Fat 0 g
Cholesterol 36.6 mg
Sodium 672.5 mg28%
Total Carbohydrates 21 g7%
Dietary Fiber 2.3 g9.4%
Sugars 4.9 g
Protein 15 g29.9%
Vitamin A 55.3% Vitamin C 20.5%
Calcium 22.2% Iron 11.3%
*Based on a 2000 Calorie diet
Cook the lasagna noodles using the package directions; cool and drain.
Microwave the frozen spinach using the package directions; drain.
Combine the spinach, cottage cheese, Parmesan cheese, egg, shredded mozzarella cheese, oregano, basil, parsley, salt, pepper, garlic powder and bay leaf in a large bowl; mix well.
Oil a large 9xl3 inch baking dish with olive oil.
Lay one layer of cooked lasagna noodles in the dish.
Layer half the spinach mixture, half the sauce and 3 thin slices of mozzarella cheese over the noodles.
Repeat the layers of lasagna noodles, spinach mixture, sauce and mozzarella slices.
Add a third layer of lasagna noodles and a thick layer of sauce to keep the noodles from drying out.
If desired, add a few more slices of mozzarella cheese over the final sauce layer.
Sprinkle with additional Parmesan cheese.
Cover tightly with foil and bake for 30 minutes.
Bake, uncovered, for 15 minutes longer or until top is lightly browned.
Chill, covered, in the refrigerator until ready to heat and serve.
Cover with foil before reheating.