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  

Made this for supper last night. DELICIOUS! and so easy. I also used low fat ricotta in place of the cottage cheese and decreased my water to 1/2 cup. I will be making this often :) Submitted by:
INSIGHT62

(2/3/18)
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This looks delicious but I will use low sodium sauce to cut back on the salt. Submitted by:
REDROBIN47

(1/11/18)
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Looks like a tasty and low fat recipe. Other veggies can be added as well as using Italian seasoning with the oregano. Submitted by:
JAMER123

(1/11/18)
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Used low fat ricotta. Turned out great. Fantastic way to get veggies in the family! Submitted by:
1CRAZYDOG

(1/11/18)
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I make it a garden lasagna, adding shredded carrots, thinly sliced zucchini, sliced mushrooms, spinach, chopped bell peppers, and garlic. Like others I choose to use low-fat ricotta & a sprinkling of grated Pecorino Romano cheese instead of mozzarella to top it. Submitted by:
MAURIZIA

(1/11/18)
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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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