Low-Fat Spinach Lasagna
(123)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
2 cups cottage cheese, 1% milkfat (not packed)1 large egg or equivalent egg substitute2 cups part-skim mozzarella cheese1 jar spaghetti/marinara sauce (tomato sauce)10 ounces Fresh Express Baby Spinach 9 lasagna noodles1 cup water1/8 tsp black pepper3/4 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.
Servings Per Recipe: 8
Nutritional Info 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

Member Reviews
  • MELONY45
     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
  • DAISYABOC
     I added fresh zucchini, mushrooms, and onion. Substituted whole wheat lasagna and low fat ricotta . This was fabulous! - 8/5/09
  • TRICOTINE
     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
  • YIYEHTOV
     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
  • LEMADE
     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
  • TRISHA_29
     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
  • UFODAWN
     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
  • LIBRAGIRL75
     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
  • KFCOOKE
     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
  • BETSYTR
     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
  • DWDEAN
     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
  • CD3992584
     This recipe is amazing!!!! I love it and my hubby does too! - 8/3/09
  • JENWORKS
     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
  • LUCINDA7770
     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
  • BEVIEG41
     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 - 1/11/15
  • WELLYBERG
     substituted low fat ricotta with the cottage cheese and it was delicious - 2/2/08
  • CD1772548
     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
  • OH_LORI
     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
  • HOLLYBERRY005
     Wonderful! I followed the recipe exactly except left about 1/4 cup of spaghetti sauce remaining in the jar. The lasagna was beautiful and noodles were perfect. The reciped does not indicate whether to use cooked or uncooked noodles but since you add water, I assumed uncooked. I will make again! - 2/13/12
  • 3S_A_CROWD
     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. - 2/6/10
  • BUBRA007
     I added mushrooms, broccoli, and red bell peppers to the spinach. I used fresh spinach and sauteed it before adding. I didn't have mozzarella cheese, so I used 3 oz feta and 5 oz cheddar. Wonderful!!! - 12/2/09
  • JAYLAYBKK
     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
  • BARCLAYSMOM
     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
  • GYPSYGOTH
     i liked this a lot. a little watery- maybe i did something wrong, but wow, the cottage cheese really worked! - 8/24/07
  • LUCKYSTAR118218
     Awesome! I made this for a dinner party and everyone loved it...really big portions too! - 7/28/07



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