Simple Spinach Lasagna Recipe

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Most Helpful Positive Review

Nov 10, 2003

I made this for my picky parents and they really enjoyed it. I made a few alterations: I used ricotta instead of cottage cheese and like some others suggested I used one 10 oz. package of spinach and one 10 oz. of broccoli. I also added a can of mushrooms and some shredded carrot and shredded zucchini. Instead of jarred sauce I made homemade with an easy recipe from this website called "Best Marina Sauce Yet." My only complaint is that one 8 oz package of lasagna noodles was not enough if you layer in fours as the recipe called for. I was two noodles short.

—TANYA93

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Most Helpful Critical Review

Feb 22, 2011

Too much Spinach and not enough cheese. And it made way too much sauce. It did have decent flavor but a bit too heavy on the spinach. Lots left over and it didn't get reheated which tells me my family didn't care for it very much. Maybe with half the amount of spinach and more cheese it would be better.

—ChristyE

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435 Ratings

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Apr 14, 2007

This recipe sounded really great, however after reading some of the other reviews I did make some changes...I read a couple reviews that said there was too much sauce, noodles were crispy, had to use a whole box of noodles...So I precooked the noodles (a whole box) and eliminated the water that the recipe called for. I just browned the onions and garlic then mixed in the spinach, spices and a 26 oz. bottle spaghetti sauce. I had a second bottle of sauce on hand. I also added a second egg to the recipe and changed the cottage cheese to ricotta cheese. I put some sauce straight from the bottle in the bottom of the pan then layered noodles, spinach mix, noodles, egg mix, noodles, bottled sauce and added chopped frozen broccoli to this layer. A full box noodles will be enough for a 9"x13" pan with two layers of each filling. Top with more sauce and cheese. Bake 30-45 minutes or until hot in center.

—Olivers Grammy

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Nov 01, 2003

This is the best Lasagna ever!!!!!!!! My husband and I are vegitarians and we love it. We make it about once a week. I use Ricotta cheese and tofu instead of cottage cheese. The tofu has the same texture as the ricotta without the fat. I do about 1 cup each (ricotta and tofu). Just Ricotta also taste great. Also sometimes we add mushrooms to the sauce and it gives some meatiness to the meal. Also sometimes I use fresh spinach and it taste great.

—PICASSO_BLUE_DOG

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Jan 24, 2006

This was a hit with my husband AND three-year-old daughter. The only suggestion I would make is to set aside a little bit of plain red sauce (without spinach, et al) for the final layer. The spinach darkens during baking, and I think this non-spinach sauce would make the dish more appealing to the eye. Also, I sprinkled the top with some mozzarella cheese after I removed the foil for the final minutes of baking. Yummy!

—BISHWMN

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Nov 10, 2003

This was delicious! The only thing I changed was substituting ricotta cheese for the cottage cheese like others suggested. Make sure to reserve enough sauce for the very top so that the noodles are covered well, otherwise they might not be as soft.

—LKHAMFF

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Oct 18, 2003

A really nice change for a tasty lasagna - might use only one pkg of spinach next time and substitute other vegetables instead - it had a fairly strong spinach taste.

—AmeriCanadian

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Oct 18, 2003

Awesome! I have been looking for a spinach lasagna recipe and I have certainly found it. I shredded carrot into the cheese mixture, used oven ready lasagna, skipped the water in the sauce and spinach mixture, and coated the bottom of the lasagna pan with an 8 oz can of tomato sauce. This will be a great recipe to share with company.

—Erika

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Nutrition

Calories
361 kcal
18%

Carbohydrates
41.6 g
13%

Cholesterol
51 mg
17%

Fat
11.8 g
18%

Fiber
6.2 g
25%

Protein
23.4 g
47%

Sodium
1048 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Simple Spinach Lasagna

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 361
** Calories from Fat: 106

% Daily Value *
** Total Fat 11.8g 18 %
** Saturated Fat 4.8g 24 %
** Cholesterol 51mg 17 %
** Sodium 1048mg 42 %
** Potassium 738mg 21 %
** Total Carbohydrates 41.6g 13 %
** Dietary Fiber 6.2g 25 %
** Protein 23.4g 47 %
** Sugars 12.7g
** Vitamin A 187 %
** Vitamin C 20 %
** Calcium 49 %
** Iron 36 %
** Thiamin 15 %
** Niacin 82 %
** Vitamin B6 27 %
** Magnesium 37 %
** Folate 106 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.