Spinach and Portabella Lasagna

4.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 444.6
  • Total Fat: 13.5 g
  • Cholesterol: 4.4 mg
  • Sodium: 415.5 mg
  • Total Carbs: 51.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 34.4 g

View full nutritional breakdown of Spinach and Portabella Lasagna calories by ingredient
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A Healthy Vegetarian Dish A Healthy Vegetarian Dish
Number of Servings: 9


    2 packages of fresh spinach (10 oz each)
    4 cloves garlic
    1 medium yellow onion
    1 package sliced portabella or baby bella
    1 package Ronzoni Whole Wheat Lasagna
    1 jar Barilla Italian Baking Sauce
    1 large container 1% cottage cheese
    1 tb parmasean cheese
    1 package (block) part-skim mozzarella


Begin by boiling lasagna noodles according to package instructions. While these are boiling, sautee onion, garlic, and mushrooms in a pan (spray with olive oil-flavored Pam first). Then add spinach and heat until it the spinach deflates. Mix.
Use a large baking dish. Spray the sides with Pam. Spread a layer of noodles on the bottom. Spread half the cottage cheese evenly over every noodle. Evenly spread nearly half the sauce. Evenly spread half the sautee mixture. Evenly spread half the cheese. Repeat. When you get to the top, add a protective cover of noodles. Cover them lightly with sauce and sprinkle the parmasean cheese evenly. Bake at 375 for an hour.

Number of Servings: 9

Recipe submitted by SparkPeople user CATT113.

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Member Ratings For This Recipe

  • Incredible!
    I used low fat ricotta instead of cottage cheese and it came out delicious! - 3/26/08

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  • Very Good
    Very tasty! Quite easy, too. - 10/29/07

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