Recipe by Joelene Craver
"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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1 (1.5 ounce) package
spaghetti sauce mix
1 (6 ounce) can
1 (8 ounce) can
1 3/4 cups
1 (10 ounce) package
frozen chopped spinach, thawed and drained
sliced mozzarella cheese
I used ricotta cheese instead of cottage cheese, fresh spinach and a premade jar of sauce. The lasagna came out beautiful and yummy.
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 very least.
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. Cottage cheese works just as well as the ricotta. I also used fresh spinach because I did not have frozan on had- I stemmed the spanish first and tore off the stems.
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 for the length instructed but the noodles were still a little tough. The taste was great and the sauce was very rich and full of flavor. I will definitely make this again but try cooking the noodles first.
**I have to add that this lasagna was 100 times better heated up the next day. The sauce was tastier and the noodles more tender.
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. (For example, I chose a spicy roasted red pepper sauce to make mine more flavorful.)
I also made the slight addition to include cooked carrots in with the spinach ricotta mixture.
Overall, my only complaint was that it was not quite cheesy enough. I wish the cheese to noodle ratio was a little bit higher. Granted, I understand why the ratio is the way it is since ricotta comes in a pint size. However, when I make it in the future I will probably add more fresh mozzarella cheese or perhaps some romano to make it four cheese lasagna.
However, overall it is a great, simple recipe. It's also very easy to add in other veggies you like such as carrots, zucchini, bell peppers, etc. But if you're a cheese lover like me, I would add in more cheese to make it even yummier.
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 substituted a jar of spaghetti sauce w/ mushrooms since I wanted a few mushrooms and was too lazy to make my own sauce; I also added half a cup of romano and extra parmesan, since I crave cheesiness; and I added some basil, oregano, and parsley since it seemed appropriate. Just a great lasagna, and quick to make on top of that. Definitely making again when I need a lot of food and don't have a lot of time.
I like the flavour of the spinach in this dish. I used oven-ready lasagne noodles and it worked just as well. Quite yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Spinach Lasagna II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 346
** Calories from Fat: 124
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