Spinach and Zucchini Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 286.1
  • Total Fat: 14.9 g
  • Cholesterol: 51.4 mg
  • Sodium: 516.8 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 19.0 g

View full nutritional breakdown of Spinach and Zucchini Lasagna calories by ingredient
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Number of Servings: 12


    10 lasagna noodles
    1 lb. low-fat ricotta cheese
    1 12.3 oz. package light silken tofu
    1/2 c. shredded carrots
    1 1/2 c. fresh spinach, chopped
    2 T. fresh basil, chopped
    1 egg
    1 jar pasta sauce
    1 lb. shredded low-fat mozzarella cheese
    1 zucchini, thinly sliced


Preheat the oven to 350 degrees (375 if you're using a glass baking dish). Cook the pasta in a big pot of boiling water for about 6 minutes or until just softened. Mix together the ricotta, tofu, carrots, spinach, basil and egg in a big bowl. Drain the noodles and rinse in cold water. Coat the bottom of a 13x7 inch baking dish with sauce, then put down a layer of overlapping noddles (I use 3-4). Then layer on the ricotta mixture, mozzarella cheese, and top zucchini. Repeat the layering until you run out of noodles. Then top with whatever is left over and some cheese. Bake for 60 minutes and let sit for 10 before serving.

Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user MAYNARDBEAN.

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