Spinach Lasagna - Low Sodium

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 592.5
  • Total Fat: 21.4 g
  • Cholesterol: 140.8 mg
  • Sodium: 665.3 mg
  • Total Carbs: 54.6 g
  • Dietary Fiber: 10.0 g
  • Protein: 45.0 g

View full nutritional breakdown of Spinach Lasagna - Low Sodium calories by ingredient


Introduction

A hearty lasagna that can feed 6 hungry people, or eight moderate eaters. I use a 13x9 inch baking dish, which holds 2 rows of cheese slices (3.75 slice lengths and 2.2 slice widths) A hearty lasagna that can feed 6 hungry people, or eight moderate eaters. I use a 13x9 inch baking dish, which holds 2 rows of cheese slices (3.75 slice lengths and 2.2 slice widths)
Number of Servings: 6

Ingredients

    Meat Sauce
    500g Ground Chicken
    1 Large Sweet Onion
    2 cups Sliced Mushrooms
    3 Cups Strained Tomatoes (1 Pomi box is great)
    6 Tbsp Shredded Parmesan Cheese (Use half if powdered)
    6 Cloves Garlic
    1 Tbsp Dried Oregano
    1 Tbsp Dried Basil
    1 Tbsp Dried Parsley
    1 Tbsp Italian Herbs

    Cheese Mix
    2 pkg Frozen Spinach (300g) This can be doubled
    400g Ricotta (Light)
    1 Egg
    2 Tbsp Garlic Powder
    6 Tbsp Shredded Parmesan Cheese (Use half if powdered)

    Additional
    6 Cheese Slices- 2% milk
    265g Lasagna Whole Pasta Noodles (Catelli Healthy Harvest) - Weight is the dry measurement

    Makes 6 Large Servings

Directions

1) Cook Pasta until desired tenderness. Drain water from Pasta, and add cold water to cool down noodles. Leave noodles in the cold water until you are ready to assemble the lasagna. At that time you will want to drain the water and remove excess moisture from the noodles.

2) Cook the ground chicken in a skillet/frying pan until half done. Add mushrooms, onions and garlic cloves. When the chicken is done cooking, add the strained tomatoes, basil, parsley, Italian herbs, six Tbsp of Parmesan cheese and powdered garlic to taste. Stir together until mixture is warm, and remove from heat. If the meat sauce seems too thick, add some water to it. Typically the moisture from the onions and mushrooms will be enough.

3) Microwave spinach for 7 minutes on high, and allow another five or ten minutes to cool down. Remove from microwave and press out excess moisture. I tend to place the spinach into a bowl, and take another of the same size to squeeze out the moisture.

4) Mix together Garlic powder, 6 Tbsp Parmesan, Ricotta, Spinach, Oregano and the Egg.

5) Add a very small layer of sauce on the bottom of the pan. You can add water to help spread it out, as this layer is to assist in preventing the noodles from sticking to the bottom.

6) Add a layer of noodles followed by 40% of the sauce. Add another layer of noodles, and then the cheese mixture. Add a third layer, and put on another 40% of the sauce. Layer your final layer of noodles and add the remaining 20% of the sauce and the cheese. Spread the cheese slices out as they will make good portion guidelines.

7) Put into the oven and bake at 350F for 30-45 minutes. (The lasagna will be more juicy at 30 minutes.)

8) Let lasagna cool for ten minutes before cutting

Number of Servings: 6

Recipe submitted by SparkPeople user SYMUX2001.

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