Spinach Lasagna I

Spinach Lasagna I

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

servings 421 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

Print
  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 23
  1. 30 Ratings

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Most helpful positive review

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

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!

Most helpful
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Least positive
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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.

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

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...

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!

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 ...

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 sauc...

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.

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 s...

this was pretty good, tho i should have heeded other reviewer's advice about adding more spices and maybe cutting up the spinach. i thought it could have been a little hotter when it came out of...

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