Spinach Lasagna

Spinach Lasagna
Staff Writer
Spinach Lasagna
Westside Market NYC
Spinach Lasagna

Looking for a delicious, vegetarian lasagna for dinner? Then stop looking now. Using no-boil lasagna noodles cuts down on cooking time, and a mixture of nonfat cottage cheese, part-skim mozzarella, and freshly grated Parmesan keeps the calories down while upping the flavor factor.

6
Servings
282
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, crushed
  • Two 10-ounce packages frozen chopped spinach, defrosted and squeezed of excess water
  • 1/2 Teaspoon dried oregano
  • 1/2 Teaspoon dried basil
  • 2 Cups nonfat cottage cheese
  • 8 Ounces part-skim mozzarella cheese, shredded
  • 1/4 Cup grated Parmesan
  • 1/2 Cup chopped parsley
  • 1 Teaspoon salt
  • 1/8 Teaspoon black pepper
  • 1 large egg
  • 8 Ounces no-boil lasagna noodles

Directions

Preheat the oven to 350 degrees.

Heat the olive oil in skillet over medium heat. Add the onion and garlic, and sauté for 2 minutes. Add the spinach, oregano, and basil. Meanwhile, in a large bowl, mix the cottage cheese, mozzarella, and Parmesan cheeses with the parsley, salt, pepper, and egg.

Spread half of the spinach mixture in an 8-by-8-inch ovenproof baking dish. Spread half of the cheese mixture on top. Add 1 layer of lasagna noodles. Repeat.

Cover with foil and bake for 35-40 minutes. Remove the foil and bake for 15 more minutes. Remove from the oven and let sit for 10 minutes before serving.

Nutritional Facts

Total Fat
14g
20%
Sugar
3g
3%
Saturated Fat
9g
38%
Cholesterol
48mg
16%
Carbohydrate, by difference
15g
12%
Protein
23g
50%
Vitamin A, RAE
111µg
16%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
485mg
49%
Choline, total
19mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
21µg
1%
Folate, total
21µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
421mg
60%
Selenium, Se
21µg
38%
Sodium, Na
945mg
63%
Water
87g
3%
Zinc, Zn
3mg
38%

Spinach Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Spinach Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.