Spinach Lasagna
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 327.3
- Total Fat: 9.1 g
- Cholesterol: 24.8 mg
- Sodium: 434.3 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 5.4 g
- Protein: 25.2 g
View full nutritional breakdown of Spinach Lasagna calories by ingredient
Introduction
Spinach and 3 Cheeses Rolled into Whole Wheat Lasagna noodles Spinach and 3 Cheeses Rolled into Whole Wheat Lasagna noodlesNumber of Servings: 12
Ingredients
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1/2 c Frigo Fat Free Ricotta
3 cups Cottage Cheese
2 10 oz pkgs Frozen Spinach, thawed
16 oz Mozarella Part Skim
1 26 oz jar Classico Fire Roasted Tomato and Garlic pasta sauce
2 8 oz pkgs Hodgson Mill Whole Wheat Lasagna
3 cloves Garlic, diced
1 tsp Marjoram, dried
1 tsp Thyme, ground
1 tsp Rosemary, dried
1 tsp Savory, ground
1 tsp Sage, ground
1 tsp Oregano, ground
1 tbsp Basil
Directions
Preheat oven to 350 degrees. Bring enough salted water to a boil in a large stock pot, should cover most of the noodles. Add noodles and cook 7 to 9 minutes, al dente.
Drain cottage cheese in a callender, rinse with cold water. In a large bowl, combine cottage cheese, ricotta, 8 oz mozarella, garlic and spices. Drain spinach in callender and squeeze out excess water. Add spinach to cheese mixture and mix well to combine.
Drain noodles in callender. On wax paper lay out noodles, let cool slightly. Spread cheese and spinach mixture on each noodle, about 1/8 of a cup on each. Roll each noodle from one end to the other, forming a small tube. In an 9x13 oblong pan, spread about 1/2 cup of Classico tomato sauce on the bottom. Add rolled past tubes and arrange tightly in pan. Poor remaing sauce on top of noodles and top with remaining mozarella cheese.
Bake 35 to 45 minutes until lightly browned and bubbling. Allow to stand 15 minutes. Cut into squres to serve
Number of Servings: 12
Recipe submitted by SparkPeople user KATCH70.
Drain cottage cheese in a callender, rinse with cold water. In a large bowl, combine cottage cheese, ricotta, 8 oz mozarella, garlic and spices. Drain spinach in callender and squeeze out excess water. Add spinach to cheese mixture and mix well to combine.
Drain noodles in callender. On wax paper lay out noodles, let cool slightly. Spread cheese and spinach mixture on each noodle, about 1/8 of a cup on each. Roll each noodle from one end to the other, forming a small tube. In an 9x13 oblong pan, spread about 1/2 cup of Classico tomato sauce on the bottom. Add rolled past tubes and arrange tightly in pan. Poor remaing sauce on top of noodles and top with remaining mozarella cheese.
Bake 35 to 45 minutes until lightly browned and bubbling. Allow to stand 15 minutes. Cut into squres to serve
Number of Servings: 12
Recipe submitted by SparkPeople user KATCH70.