Spinach Lasagna
- Number of Servings: 12
Ingredients
1 15-ounce container part-skim ricotta3/4 cup skim milk2 eggs, lightly beaten3 cups shredded, part-skim mozzarella cheese, divided evenly3/4 cup grated Parmesan cheese1 10-ounce box frozen chopped spinach, defrosted and drained1/3 cup chopped fresh basil, plus more to garnish1 teaspoon dried oreganoFreshly ground black pepper5 cups tomato sauce12 sheets no-cook lasagna noodlesNonstick cooking spray
Preheat the oven to 375 degrees.
In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.
5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil.
Number of Servings: 12
Recipe submitted by SparkPeople user LANSMAMA0615.
In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, spinach, basil and oregano; season with salt and pepper and stir to incorporate.
Spread 1 cup of tomato sauce in the bottom of a 9-x-13-x-2-inch pan. Layer 4 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles. Top with 1 1/2 cups tomato sauce. Repeat with 4 sheets of lasagna pasta, remaining ricotta mixture and 1 1/2 cups tomato sauce. Cover with the remaining 4 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese.
5. Lightly coat a sheet of aluminum foil with nonstick spray and cover the uncooked lasagna, spray-side down. Bake at 375 degrees, covered, until bubbly, about 45 minutes. Remove foil from lasagna and increase the oven temperature to 450 degrees. Cook until cheese browns, about 12 minutes. Remove from the oven and let stand for 15 minutes before cutting. Serve warm and garnish with basil.
Number of Servings: 12
Recipe submitted by SparkPeople user LANSMAMA0615.
Nutritional Info Amount Per Serving
- Calories: 283.0
- Total Fat: 12.0 g
- Cholesterol: 67.1 mg
- Sodium: 943.9 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 2.7 g
- Protein: 19.7 g
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