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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 316.8
  • Total Fat: 12.6 g
  • Cholesterol: 59.3 mg
  • Sodium: 931.2 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 26.4 g

View full nutritional breakdown of Low-Fat Spinach Lasagna calories by ingredient
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Low-Fat Spinach Lasagna

Submitted by: KARASTART
Low-Fat Spinach Lasagna

Introduction

Great for potlucks, this lasagna is lighter than most but still cheesy and delicious. Great for potlucks, this lasagna is lighter than most but still cheesy and delicious.
Number of Servings: 8

Ingredients

    2 cups cottage cheese, 1% milkfat (not packed)
    1 large egg or equivalent egg substitute
    2 cups part-skim mozzarella cheese
    1 jar spaghetti/marinara sauce (tomato sauce)
    10 ounces Fresh Express Baby Spinach
    9 lasagna noodles
    1 cup water
    1/8 tsp black pepper
    3/4 tsp oregano, ground

Directions

Preparation: In a large bowl mix thawed and drained spinach, cottage cheese, 1 cup mozzarella, egg and seasonings.
Spray cooking spray on a lasagna tray or 13x9x2 baking dish. Layer 1/2 cup sauce, 3 noodles and 1/2 cheese mixture. Repeat layer.
Top with remaining noodles then sauce and sprinkle with 1 cup of mozzarella.
You can also sprinkle grated Parmesan cheese on top. Pour water around the edges and put a few toothpicks on top. This will prevent the cheese from sticking to the foil.
Cover with foil and bake at 350* for 1 hour to 1 hour 15 minutes, or until lasagna is bubbly.
Let stand for 15 minutes before serving.
Note: You can also substitute chopped broccoli for the spinach.






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Member Ratings For This Recipe


  • Incredible!
    12 of 12 people found this review helpful
    Loved this recipe but added low fat ricotta instead of cottage cheese and used whole wheat lasagne noodles.
    And I can't live without garlic so added a couple of cloves of that as well as some fresh basil and oregeno, and also some shredded chicken. Turned out great. My hubby loved it & He is picky. - 9/12/07

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  • Very Good
    8 of 8 people found this review helpful
    IMPORTANT: if you follow this recipe exactly, it will come out to about 64 calories less than listed per serving! The nutrition facts are for 2 oz of mozzarella per serving (144 calories), while the recipe would come out to 1/4 cup of mozzarella per serving (80 calories)! I chose more cheese. :) - 2/3/10

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  • Very Good
    7 of 7 people found this review helpful
    My whole family loved this recipe. I put the cottage cheese, egg, herbs and the spinach in a food processor.
    Tasted great and will be on our meal plan rotation. - 12/30/08

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  • Incredible!
    7 of 7 people found this review helpful
    I used my homemade (spicy) tomato sauce and fresh spinach (previously steamed and cooled) to reduce sodium level.

    And... I removed the foil 20 minutes before the end of cooking to brown the cheese "gratin" style. Yum! - 8/27/08

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  • Incredible!
    6 of 6 people found this review helpful
    I added fresh zucchini, mushrooms, and onion. Substituted whole wheat lasagna and low fat ricotta . This was fabulous! - 8/5/09

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  • Very Good
    6 of 6 people found this review helpful
    This dish turned out really good. I used ricotta cheese instead of the cottage cheese. I also used whole wheat noodles. Only downfall, my dish was a little watery. I guess I did not completely drain the spinach. - 9/25/08

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  • Incredible!
    5 of 5 people found this review helpful
    Quick, excellent meal! I added extra oregano, 2 tsp of basil, chopped mushrooms, and 2 minced cloves of garlic. Also subbed a cup of part-skim ricotta in place of the mozzarella in the spinach mixture, which made it even more flavorful. Even better the next day once the flavors have melded. - 1/10/08

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  • Incredible!
    4 of 4 people found this review helpful
    This recipe is amazing!!!! I love it and my hubby does too! - 8/3/09

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  • Incredible!
    4 of 4 people found this review helpful
    I used oven ready lasagna noodles, didn't add the water, low fat ricotta instead of cottage cheese and Ragu Super Vegetable Primavera sauce. I added sauce and spinach together and layered and cooked similar to the recipe on the oven ready box (total 45 - 50 minutes). Full of flavor. Loved it. - 7/5/09

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  • 4 of 4 people found this review helpful
    onions, mushrooms and zucchine are good in this also. I just cook them until alittle tender, I mix the spinach and chopped tomato in the cottage cheese. (note it helps to use a salad spinner on the spinach after you thaw it out if you are using frozen ) - 1/18/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was great - my husband didn't even notice that there was no ricotta cheese in it! I agree with the other posters about adding spices, though - I added garlic and basil. - 7/14/08

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  • Incredible!
    3 of 3 people found this review helpful
    I like this recipe and have made it several times. Perfect as is, and fun to modify.
    I use the no cook lasagna noodles. I pour the 1 c of water into the empty jar of sauce and shake it up to get the remaining sauce from the jar. I used broccoli with some mushrooms this time. I'm impressed! - 3/26/07

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  • Incredible!
    3 of 3 people found this review helpful
    This was a DELICIOUS lasagne! I accidentally cooked the noodles BEFORE assembly--the water in the dish is supposed to cook the noodles in the oven...so DON'T cook your noodles first...let the oven do it. - 3/13/07

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  • Incredible!
    2 of 2 people found this review helpful
    Great (and much easier than I imagined)! I made this while my boyfriend was out of town. I loved it. I'm making it again this weekend. Tasty and easy. My kind of meal! - 1/28/09

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  • Incredible!
    2 of 2 people found this review helpful
    I made it but with low fat ricotta and no boil noodles. I added 3/4 c of Morningstar Farms Italian recipe crumbles and only put the low fat mozzarella on top. Delicious and a regular part of our meals now. - 2/22/08

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  • Incredible!
    2 of 2 people found this review helpful
    substituted low fat ricotta with the cottage cheese and it was delicious - 2/2/08

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  • Incredible!
    2 of 2 people found this review helpful
    Fantastic! This is the first SparkRecipe that I tried! I used low fat ricotta instead of cottage cheese so my very italian hubby would not have a coronary and he LOVED this meatless meal. I love that the recipe cooks the noodles while the lasagna cooks! - 12/21/07

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  • Incredible!
    2 of 2 people found this review helpful
    Fantastic!!!! I made this while my boyfriend was out of town so I would have food to eat all week and I'm so excited to have it for lunch every day! I added garlic as one of the commenters suggested and I think it probably added a lot of flavor! Great recipe! - 11/29/07

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  • Very Good
    2 of 2 people found this review helpful
    i liked this a lot. a little watery- maybe i did something wrong, but wow, the cottage cheese really worked! - 8/24/07

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  • Incredible!
    2 of 2 people found this review helpful
    Awesome! I made this for a dinner party and everyone loved it...really big portions too! - 7/28/07

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  • Incredible!
    2 of 2 people found this review helpful
    I make this once or twice a month - it's sooooo good and it reheats really well for lunches. - 7/26/07

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  • Incredible!
    2 of 2 people found this review helpful
    This is awesome lasagna! My husband couldn't even tell that this was low-fat. This will soon become a household favorite!! - 4/1/07

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  • Incredible!
    2 of 2 people found this review helpful
    YUM!! - 3/22/07

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  • Incredible!
    2 of 2 people found this review helpful
    Guiltless Lasagna!! YUMMM-O!!! - 3/16/07

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  • Very Good
    2 of 2 people found this review helpful
    Very very good! My hubby, my best friend, and my best friend's hubby ate it all up! I made it for the "adults" at my daughter's 4th birthday party while the kids ate sloppy joes. I didn't realize you weren't supposed to cook the noodles first, but if you do, just don't add the water. Very yummy! - 3/14/07

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