Spinach Veggie Lasagna

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 180.7
  • Total Fat: 8.1 g
  • Cholesterol: 30.7 mg
  • Sodium: 168.6 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.2 g

View full nutritional breakdown of Spinach Veggie Lasagna calories by ingredient

Number of Servings: 16


    1 16 oz. package lasagna noodles
    2 cups fresh spinach
    1 onion, chopped
    3 TBSP olive oil
    2 cloves garlic, minced
    1/2 cup parmesan cheese, grated
    1 cup ricotta cheese
    1 egg
    3/4 cup low fat cheese, grated
    1 can (14.5 oz.) diced tomatoes with basil, garlic & oregano
    2 zucchini, sliced
    1/2 tsp. thyme


1. Preheat oven to 375 degrees.
2. Prepare lasagna noodles.
3. Saute onion and garlic over medium heat in 1-1/2 TBSP olive. oil
4. Add zucchini and saute until slightly cooked (about 5 minutes).
5. Add the spinach and saute with the onion mixture until slightly wilted - 1 to 2 minutes.
6. Set aside 1/4 cup of the veggie mix.
7. In a bowl, mix the ricotta, 1/4 cup water and the egg. Add the remaining veggie mix, diced tomatoes and parmesan cheese. Mix well.
8. Oil a 9x13 baking dish with 1-1/2 TBSP olive oil.
9. Spread the 1/4 cup of the veggie mix over the bottom of the pan and cover with a layer of the pasta.
10. Scatter a layer of the shredded cheese over the noodles, then add 1/4 of the veggie mix and top with a layer of noodles.
11. Repeat for 3 more layers, ending with a layer of the veggies and a little shredded cheese.
12. Cover with foil and back for 20 to 30 minutes or until heated through. Remove foil and bake for an additional 5 to 10 minutes to brown the top.

Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user SHELL_G.