Spinach Lasagna(Lo-Cal)
A healthy, cheesy spinach lasagna with layers of tender noodles, flavorful tomato sauce, and a blend of ricotta and mozzarella, perfect for a comforting yet light meal.
Ingredients
- 2 cups frozen chopped spinach, thawed and squeezed dry ⓘ
- 2 cups nonfat ricotta cheese ⓘ
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder ⓘ
- 4 cups low-sodium tomato sauce ⓘ
- 7 ounces no-boil lasagna noodles ⓘ
- 6 ounces part-skim mozzarella cheese, shredded ⓘ
- 1 tablespoon grated Parmesan cheese ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In a small bowl, combine thawed and squeezed dry spinach, ricotta cheese, beaten egg, chopped parsley, and garlic powder.
- Spread 1 cup of tomato sauce in a 13 x 9-inch baking dish.
- Top with 4 no-boil lasagna noodles, overlapping if necessary, ensuring noodles do not touch the edges of the dish.
- Spread 1 cup of tomato sauce over the noodles.
- Layer with one-third of the ricotta mixture and sprinkle with one-third of the shredded mozzarella cheese.
- Repeat the layering process twice with the remaining ingredients.
- Sprinkle evenly with grated Parmesan cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 5 to 10 minutes until browned.
- Let stand for 5 minutes before serving.
Tips & Substitutions
For added flavor, consider mixing in a pinch of red pepper flakes or substituting the garlic powder with fresh minced garlic. If you want to make this dish even lighter, you can replace the ricotta cheese with cottage cheese. Ensure the spinach is well-drained to avoid excess moisture in your lasagna. If you have leftover ingredients, you can use them in other Italian recipes.
Serving Suggestions
Serve this delicious spinach lasagna with a fresh side salad dressed in vinaigrette or garlic bread for a complete meal. It pairs beautifully with Fettuccine With Fresh Tomatoes And Basil for a more expansive Italian feast. For a fun twist, consider adding a layer of sautéed mushrooms or zucchini.
Storage & Reheating
Leftover spinach lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual portions, heating in short intervals until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Spinach Lasagna(Lo-Cal) contains roughly 487 calories, with 18g protein, 98g carbohydrates, and 6g fat. It is an excellent source of iron (81% of the Daily Value), potassium (44% of the Daily Value), and dietary fiber (38% of the Daily Value). It also contributes 11g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just sauté it until wilted, then chop and squeeze out excess moisture before mixing it with the cheese. This will give your lasagna a fresher taste and a vibrant color.
Is it possible to make this lasagna ahead of time?
Absolutely! You can assemble the lasagna a day in advance and keep it covered in the refrigerator. Just add about 10 minutes to the baking time if it goes in cold from the fridge.
Can I freeze the lasagna for later use?
Yes, you can freeze the assembled lasagna before baking. Wrap it tightly in plastic wrap and aluminum foil. When ready to cook, bake it straight from the freezer, adding around 15-20 extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).