Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 316.8
  • Total Fat 12.6 g
  • Saturated Fat 6.6 g
  • Polyunsaturated Fat 1.2 g
  • Monounsaturated Fat 3.8 g
  • Cholesterol 59.3 mg
  • Sodium 931.2 mg
  • Potassium 552.3 mg
  • Total Carbohydrate 24.3 g
  • Dietary Fiber 3.8 g
  • Sugars 2.1 g
  • Protein 26.4 g
  • Vitamin A 100.8 %
  • Vitamin B-12 14.7 %
  • Vitamin B-6 13.9 %
  • Vitamin C 24.1 %
  • Vitamin D 1.3 %
  • Vitamin E 7.4 %
  • Calcium 50.8 %
  • Copper 10.9 %
  • Folate 28.6 %
  • Iron 13.0 %
  • Magnesium 17.7 %
  • Manganese 37.2 %
  • Niacin 6.9 %
  • Pantothenic Acid 5.0 %
  • Phosphorus 40.9 %
  • Riboflavin 28.3 %
  • Selenium 21.1 %
  • Thiamin 15.9 %
  • Zinc 16.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Low-Fat Spinach Lasagna

View the full Low-Fat Spinach Lasagna Recipe & Instructions
Submitted by: KARASTART

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Low-Fat Spinach Lasagna

144 calories of Mozzarella Cheese, part skim milk, (2 oz)

54 calories of Spaghetti/Marinara Sauce (tomato sauce), (0.38 cup)

41 calories of Cottage Cheese, 1% Milkfat, (0.25 cup (not packed))

26 calories of Pasta, Lasagna Noodles, (0.25 oz)

26 calories of Pasta, Lasagna Noodles, (0.25 oz)

15 calories of Spinach, frozen, (0.25 package (10 oz) yields)

9 calories of Egg, fresh, whole, raw, (0.13 large)

0 calories of Oregano, ground, (0.09 tsp)

0 calories of Pepper, black, (0.03 tsp)

0 calories of Water, tap, (0.13 cup (8 fl oz))


Nutrition & Calorie Comments  

Love this low fat spinach lasagna recipe! Delicious! Submitted by:
JANTHEBLONDE
(4/21/17)
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I started making veggie lasagna with zucchini noodles a couple of years ago & have never turned back. I love it that way & it's way healthier & half the calories. My husband always thought I was weird because I use pureed cottage cheese instead of ricotta, but it is way cheaper & healthier. Submitted by:
ARGYLEMYSTERY
(3/20/17)
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This was amazingly easy to make and tasted so good. My husband isn't big on spinach so I added 2 low fat chicken sausage sliced thin. That is the only change I made to this recipe and I will certainly make it again! Submitted by:
PACEKA1
(1/29/16)
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Really delicious. I substituted parmesan for the mozarella and forgot the water, but it is moist and delicious. I added broccoli florets to the spinach and added an extra layer too. I used whole wheat lasagna and made two: one with low fat ricotta and one with cottage cheese - both excellent. Submitted by:
INMOCEAN
(2/28/15)
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So actually what is the measurements for a serving to get the proper calories? Submitted by:
DLCLARKLPN
(2/4/15)
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Used low fat Ricotta, no-sodium marinara to cut down on sodium. Sauted onions, garlic and mushrooms and added to first layer and it was awesome. I also used fresh parsley and basil to the sauce. As an Italian, we NEVER use oregano except on pizza. I used Fresh Spinach and it cooked just beautifully Submitted by:
BEVIEG41
(1/11/15)
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I wilted a 10 oz bag of fresh spinach on the stove and used ricotta cheese (but used 1.5 cups instead). Also added some onion and mushrooms for more veggies. The ricotta gave it a bit more fat but it is DELICIOUS! First time making lasagna too! Thanks so much for posting. :D Submitted by:
MOUNTAINGIRL121
(3/12/14)
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I have a question. Where does all of the sodium come from. Sounds delicious but I am on a low sodium diet. Submitted by:
DIDMIS
(3/3/14)
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I buy the unsalted cottage cheese to cut down on the sodium and it still is delicious! Submitted by:
NONNAOF2
(2/19/14)
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I thought this was awesome! My girlfriend not so much. I think if I had added a meat or a soy crumble she would have enjoyed it much more. I used non-fat cottage cheese, added: 4 cloves of minced garlic, 1 c chopped onion, and 6 oz fresh mushrooms, 1 T fresh basil, and used more oregano and pepper. Submitted by:
FRALICKE1
(7/22/12)
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I love this recipe, but I modified it a little. I use one cup low-fat ricotta and one part fat-free ricotta instead of cottage cheese, and I usually add artichoke hearts and mushrooms as well. Turns out great, we freeze it and it feeds my sister and I for a long time! Make this as a regular! Submitted by:
HEYITSMELIZZYG
(5/12/11)
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I made this with no fat ricotta. I added mushrooms along with spinach. Next time I will add more garlic and try the Morning Star crumbles. Lasagna just needs something meatlike for the mouth feel. Will also add more garlic! definitetly will make again. Submitted by:
CHAMPCRUISER
(9/20/10)
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I make this all the time! I use low fat ricotta cheese instead of cottage cheese, light Ragu sauce and whole wheat lasagna noodles. Wonderful! Thanks so much for sharing this! Submitted by:
BRANDYCELIZ81
(8/25/10)
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try frozen raviolis instead of lasagna noodles and cottage cheese, less carbs . Real good. Submitted by:
CINDYRUTH1
(4/18/10)
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Not bad. I added red, yellow, & orange peppers, mushrooms, onion, garlic, and a pinch of salt. After it has cooled down greatly or leftover the next day the flavor really comes busting out. Submitted by:
3S_A_CROWD
(2/6/10)
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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. :) Submitted by:
YIYEHTOV
(2/3/10)
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I added fresh zucchini, mushrooms, and onion. Substituted whole wheat lasagna and low fat ricotta . This was fabulous! Submitted by:
DAISYABOC
(8/5/09)
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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. Submitted by:
TRISHA_29
(7/5/09)
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A little calorie laden, but was easy to make and tasty. I added mushrooms along with the spinach. Next time will add basil and garlic for more spice. Submitted by:
GODSBEST
(2/15/09)
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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! 		Submitted by:
TRICOTINE
(8/27/08)
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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. Submitted by:
BETSYTR
(2/22/08)
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substituted low fat ricotta with the cottage cheese and it was delicious Submitted by:
WELLYBERG
(2/2/08)
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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! Submitted by:
SCAROUSEL1
(12/21/07)
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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. 		Submitted by:
MELONY34
(9/12/07)
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This is awesome lasagna! My husband couldn't even tell that this was low-fat. This will soon become a household favorite!! Submitted by:
KALISON329
(4/1/07)
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