Skinny spinach lasagna

4.3 of 5 (4)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 288.5
  • Total Fat: 10.8 g
  • Cholesterol: 29.1 mg
  • Sodium: 843.3 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 15.3 g

View full nutritional breakdown of Skinny spinach lasagna calories by ingredient
Submitted by:


Rich and delicious with bechamel and marinara! Rich and delicious with bechamel and marinara!
Number of Servings: 4


    Milk, 1%, 2 cup
    Flour, white 3 tbsp
    Butter, unsalted, 2 tbsp
    6 no bake Lasagna Noodles
    Red Ripe Tomatoes, 5 plum tomato
    Spinach, fresh, 2 cup
    Nutmeg, ground, .25 tsp
    Salt, .5 tsp
    Pepper, black, .5 tsp
    Garlic powder, 1 tsp
    Parmesan Cheese, grated, .25 cup
    Mozzarella Fat Free Shredded Cheese, .5 cup
    bottled Marinara Sauce 1 cup


Preheat oven to 350 degrees. Melt butter in a heavy bottomed saucepan. Add flour and whisk- cook until slightly browned (will be very lumpy). Slowly poutr in a little milk, whisk quickly to start dissolving lumps. Add remaining milk and whisk constantly until mixture is thickened. Remove from heat and add pepper, and nutmeg., stir in well. While sauce is cooling, slice tomatoes into 1/4 inch rounds. Pour a small amount of sauce into bottom of a brownie pan that has been sprayed with cooking spray. Place 2 noodles into bottom of pan. Place 1 cup of spinach on top of noodles, Layer tomato rounds completely on top of spinach. Grind sea salt on top of tomatoes (about 10 grinds) Top with 1/2 of the bechamel sauce, then 1/2 of the mozzarella cheese. Layer on 2 more noodles, and repeat above steps (spinach, tomatoes, salt, sauce, cheese). Top with remaining 2 noodles, then marinara sauce, and finally parmesan. Spray a piece of foil on one side with cooking spray & place over top. Bake for 45 minutes. Remove foil & return to oven. Bake an additional 10 minutes, or until top is slightly brown and lasagna is bubbly. Allow to cool 15 minutes, and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user JAMIEMONSTER.

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This is a nice, well written recipe. I used gluten free flour and rice pasta, (Celiac Disease) sauteed fresh onions and garlic, and made my own marinara sauce. Otherwise, made the recipe as is...very good. - 5/11/09

    Was this review helpful?   yes  No

  • Very Good
    I added more cheese then called for. Very good, will make again. - 6/17/09

    Was this review helpful?   yes  No