Leanne's Vegetarian Spinach Lasagna
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 251.1
- Total Fat: 10.5 g
- Cholesterol: 31.3 mg
- Sodium: 557.1 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 4.1 g
- Protein: 11.0 g
View full nutritional breakdown of Leanne's Vegetarian Spinach Lasagna calories by ingredient
Introduction
This is much healthier and better tasting than frozen already made Lasagna. This is much healthier and better tasting than frozen already made Lasagna.Number of Servings: 8
Ingredients
-
3 cups Jane's Fresh Tomato Sauce
1 tsp basil
1 tsp oregano
8 oz Fat Free Ricotta Cheese
9 sheets of Barilla No Boil Lasagna Noodles
1 cup lowfat Mozzarella cheese, shredded
1 Tbsp Olive oil
1/4 cup chopped onions
10 oz frozen spinach thawed
salt
pepper
1 clove minced garlic
Directions
First make your Spinach mix.:
Spinach Mix: frozen organic spinach sauteed in onion and olive oil. Add a little bit of garlic, salt & pepper.
Preheat oven to 350 degrees.
Layer in a small about 1/4 of an inch of your sauce on bottom of small baking dish. Take your no bake lasagna sheet and put a few spoonfuls of no fat ricotta cheese.
Now spoon some your spinach mix on the ricotta layer. Next layer with more of your sauce a drizzle it over your spinach layer. Next layer sauce layer with 1 cup Lowfat Shredded Mozzarella cheese.. Next spread ricotta cheese with a butter knife on 3 baked lasagna noodles like buttered bread. Shake oregano, and basil all over ricotta layer. Layer sauce, Spinach mix, more cheese. Next add 3 more baked noodles w/o the ricotta spread on them. Push the noodles down onto the other layers with out breaking them. Then add rest of sauce adding a little water to get all sauce out of container and spread it all over noodles.
Fold aluminum foil piece in half put on top of baking dish and secure it around edge of the square dish. You do not want the foil to youth the sauce on top. It will have chemical reaction that affects the taste in a bad way. Once foil is wrapped around your square baking dish tightly just use center crease to pull it up from touching the sauce. Bake for hour. After let it sit 15 minutes beefore cooking
Number of Servings: 8
Recipe submitted by SparkPeople user LADYBUGPLUS.
Spinach Mix: frozen organic spinach sauteed in onion and olive oil. Add a little bit of garlic, salt & pepper.
Preheat oven to 350 degrees.
Layer in a small about 1/4 of an inch of your sauce on bottom of small baking dish. Take your no bake lasagna sheet and put a few spoonfuls of no fat ricotta cheese.
Now spoon some your spinach mix on the ricotta layer. Next layer with more of your sauce a drizzle it over your spinach layer. Next layer sauce layer with 1 cup Lowfat Shredded Mozzarella cheese.. Next spread ricotta cheese with a butter knife on 3 baked lasagna noodles like buttered bread. Shake oregano, and basil all over ricotta layer. Layer sauce, Spinach mix, more cheese. Next add 3 more baked noodles w/o the ricotta spread on them. Push the noodles down onto the other layers with out breaking them. Then add rest of sauce adding a little water to get all sauce out of container and spread it all over noodles.
Fold aluminum foil piece in half put on top of baking dish and secure it around edge of the square dish. You do not want the foil to youth the sauce on top. It will have chemical reaction that affects the taste in a bad way. Once foil is wrapped around your square baking dish tightly just use center crease to pull it up from touching the sauce. Bake for hour. After let it sit 15 minutes beefore cooking
Number of Servings: 8
Recipe submitted by SparkPeople user LADYBUGPLUS.