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  

I used low fat no salt cottage cheese, and I made a simple sauce with no salt tomato sauce to make this even healthier. Add lots of garlic powder and Italian seasoning to the cottage cheese to make up for the salt, and 2 eggs to make it firm like ricotta. Submitted by:
DEESHAP

(1/28/19)
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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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