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Spinach Lasagna

Name: Spinach Lasagna
Prep time: 20

(6 votes, average: 3.33 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

15 ingredients

This spinach lasagna is easy to make, light to eat, and totally yummy. And it’s good for you. It’s also another great reason to always make extra of our Quick Tomato Sauce for the...

Ingredients

For the Quick Tomato Sauce

4 tablespoons olive oil
3 pounds ripe plum tomatoes (about 14), coarsely chopped (See Ann’s Tips)
3 cloves garlic, smashed and thinly sliced lengthwise
2 small dried red pepper, seeds removed (optional)
1 teaspoon salt or to taste
2 tablespoons freshly grated Parmesan cheese (optional)

For the lasagna:

1 pound whole wheat lasagna
1 tablespoon olive oil
4 cloves garlic, smashed and thinly sliced
2 bunches spinach, (about 2-pounds) washed, roughly chopped
Salt, to taste
2 cups ricotta cheese
¼ cup Parmesan cheese
1 cup shredded mozzarella cheese, divided
Black pepper, to taste

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Nutrition Facts

Calories

893 cals

Fat

59 g

Saturated Fat

28 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

25 g

Carbohydrates

47 g

Sugar

16 g

Fiber

11 g

Protein

49 g

Sodium

2066 mg

Directions

Preheat the oven to 350 degrees. Make the Quick Tomato Sauce.
Bring a pot of salted water to boil. Par-boil the lasagna according to package instructions. Drain and lay in a single layer on parchment paper or non-stick surface.
Heat a wide skillet over medium heat and cook the olive oil and garlic for 3 minutes. Turn the heat up to medium-high and add the spinach with a pinch of salt. Cook, stirring, until just wilted, about 1 to 2 minutes. Transfer to a colander and press the water out of the spinach.
In a medium bowl, mix the drained spinach, ricotta cheese, Parmesan cheese, half of the shredded mozzarella, black pepper, and a pinch of salt.
Lightly oil a 13 x 9-inch baking pan. Spread 2 heaping spoonfuls of tomato sauce on the bottom, then spread a single layer of the par-boiled noodles. Spread half the ricotta mixture on top, then cover with another layer of noodles. Spread ¾ of the remaining tomato sauce, then another layer of noodles. Pour on the remaining ricotta mixture and evenly distribute, then cover with the last of the lasagna noodles. Top with the remaining tomato sauce and the reserved mozzarella cheese.
Cover with foil, and bake for 15 minutes. Uncover and bake for another 5 minutes until bubbling. Let cool slightly then serve.

Chef Tips

Spinach is the incredible shrinking vegetable. When it meets a heat source, a giant 1-pound bag of spinach becomes about 1 cup of cooked, so, if you decide to use frozen spinach to make this dish, you will need 1½ 10-ounce bags.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.