Spinach Lasagna II

Spinach Lasagna II

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"A tasty recipe that will make others believe that you spent hours in the kitchen, but only you'll know that you didn't!"
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servings 346 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 1159 mg
  • 46%

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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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
  2. In a medium saucepan, combine spaghetti sauce mix, tomato sauce, tomato paste and water. Bring to a boil over medium heat then remove from heat and let cool.
  3. In a medium bowl, beat the eggs and combine them with the ricotta or cottage cheese, salt, spinach and 1/4 cup of the Parmesan cheese.
  4. Spread one half cup tomato sauce mixture into the prepared baking dish. Place half the uncooked noodles over the sauce, spread with half the spinach mixture, half the mozzarella cheese, and half of the tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.
  5. Cover dish securely with aluminum foil and bake for in the preheated oven 1 hour. Let stand 10 minutes before cutting and serving.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.


  1. 206 Ratings

Most helpful positive review

I used ricotta cheese instead of cottage cheese, fresh spinach and a premade jar of sauce. The lasagna came out beautiful and yummy.

Most helpful critical review

I didn't love this. It tasted strongly of spinach, which I liked, but it felt like there wasn't much of anything else going on. I think it would benefit from some onions and mushrooms at the v...

I used ricotta cheese instead of cottage cheese, fresh spinach and a premade jar of sauce. The lasagna came out beautiful and yummy.

I've made this recipe three times since I saw it online. It was really easy. Instead of making the sauce with sauce mix, tomato paste and tomato sauce you can use a can of spaghetti sauce. Co...

This is very good lasagna. I followed the instructions exactly, except I used a 15 oz can of tomato sauce instead of an 8 oz can. I can't imagine an 8 oz can would have been enough. I cooked ...

Overall, this recipe is very simple to make and pretty tasty. I changed the recipe slightly to substitute store boughten pasta sauce for the first four ingredients because I prefer the flavor. ...

Great lasagna. I used double the amount of cheeses called for and 2 boxes of spinach, along with more sauce. I used the Barilla jarred sauce and the no cook lasagna noodles. My husband loved it.

This is the first lasagna I ever made, and it turned out awesome! It came out of the oven a bit saggy in the middle, but no one cared at all. My fiance ate about a third of it by himself! I subs...

I like the flavour of the spinach in this dish. I used oven-ready lasagne noodles and it worked just as well. Quite yummy!

This is soooo good...even tastes great cold! A fantastic way to serve spinach and to treat your vegetarian friends!

Great recipe. I've been trying to learn to cook in the weight watchers world in which I have been thrust. This was a great recipe. I used fresh spinach leaves, a premade spaghetti sauce, cott...

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