Spinach Lasagna I Recipe - Allrecipes.com

Spinach Lasagna I

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"If you like spinach, you'll like this one. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 8 - 12 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
  3. Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
  4. Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.
  5. Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 26, 2003

Try cooking and draining the spinach prior to adding it to the recipe so that you can remove the water that is released when the spinach cooks. Otherwise the lasagna will turn out watery.

 
Most Helpful Critical Review
Jul 06, 2004

I used whole wheat noodles to make it even healthier. It did turn out a little watery, but that wasn't a big deal. I added lots of herbs and seasonings, and it tasted great!

 

29 Ratings

Jan 19, 2004

It would be good to mention that the spinach should be uncooked, and torn into smaller pieces. Enjoy!

 
Oct 22, 2007

This lasagna was AMAZING! Ok, so I did change things. I think "tomato sauce" really means "spaghetti sauce" in this recipe, so that's what I used. My guess is that the people who thought it was bland used plain tomato sauce. (If you use plain tomato sauce you'll want to add some sugar and Italian seasonings to make up the difference.) I also added a zucchini, a yellow squash, and a portabello mushroom, all chopped and saulted with the onions and garlic and added to the cheese mixture. I used more parsley than the recipe called for. I didn't have fresh parsley so I was using dry. Normally with dry you want to use less, but I decided to throw in 1/4 cup. My casserole dish was overflowing before I'd used all of the ingredients, so I didn't get a chance to use all of the tomato sauce. Even so there was a lot of extra liquid once I cut out the first piece. No harm done, but I'll probably cook the spinach first, like other people suggested and drain off all of the extra liquid. Oh and one last thing. 1.5lbs of spinach seemed like a ton so I only ended up using half. I definitely recommend chopping it first. When chopping greens a good hint is to put them in a glass measuring cup (or similarly shaped container) and use kitchen scissors to chop them up (the scissors should point into the container). Enjoy!

 
Apr 19, 2008

This is a good recipe but I had to make 2 changes out of necessity. Instead of the tomato sauce I used a can of diced tomatos - italian style and stirred that into a little spaghetti sauce. I also omitted the tofu - husband not a fan. Great way to get veggies into a kid's diet, though.

 
Jan 02, 2008

my sister in law and i made this recipe last night. We enjoyed it very much. we changed a few things though, we used italian sausage instead of tofu and we made alfredo sauce instead of red sauce. it was delicious. difinatley something we will make again.

 
Dec 28, 2010

I prepared this for one of my Christmas dinner dishes. I omitted tofu for the non-vegetarians in my family. It was a hit for my family who are used to me preparing lasagna with meat.

 
Jul 07, 2008

My 2 year old LOVES this stuff, go figure. I did make changes though: 1) saute misc garden veggies together(onion, zucchini, mushrooms) plus garlic in olive oil, and then add tomato sauce, let simmer. 2) Added a little extra tomato sauce too.

 

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Nutrition

  • Calories
  • 421 kcal
  • 21%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 17.6 g
  • 27%
  • Fiber
  • 6.9 g
  • 27%
  • Protein
  • 32.3 g
  • 65%
  • Sodium
  • 1313 mg
  • 53%

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

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