Spinach Lasagna

This is one of my favorite lasagna recipes. It is extremely simple and so easy to make, and I love that you don't have to cook the noodles beforehand. The lack of meat makes it a perfect recipe during Lent as well.

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Prep Time 20

Cook Time 1

Servings: 6

Course: Main Course

Cuisine: Italian

Calories: 540

Ingredients Method Nutrition Notes

Ingredients

1 6-ounce can tomato paste
1 15½-ounce can tomato sauce
1 teaspoon Italian seasoning (or ¼ teaspoon each oregano, basil, sage, thyme)
½ teaspoon garlic powder
½ teaspoon Kosher or sea salt
¼ teaspoon fresh ground black pepper
2½ cups water
2 eggs
16 ounces ricotta cheese
10 ounces spinach (either frozen, chopped or fresh that you blanch)
½ cup grated parmesan cheese, divided
8 ounces whole wheat lasagna noodles
12 ounces mozzarella cheese, divided

Method

Thaw or blanch the spinach. Squeeze dry.
Grate the cheeses.
Beat the eggs.
Mix the tomato sauce, tomato paste, seasonings, and water.
In another bowl, mix the ricotta cheese, spinach, eggs, and ¼ cup shredded parmesan cheese together.
Put 1 cup of the sauce in the bottom of your lasagna pan. Top with one layer of dry noodles.
Top with one half of the ricotta mixture.
Top with one half of the mozzarella cheese.
Top with half of the remaining sauce.
Repeat the layers, starting with noodles and ending with sauce.
Top with the remaining parmesan cheese and cover tightly with foil.
Place in a 350°F oven for 1 hour.
Let stand 10 minutes before serving.

Nutrition

Calories: 540kcalCarbohydrates: 44gProtein: 35gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 144mgSodium: 1379mgPotassium: 1009mgFiber: 3gSugar: 7gVitamin A: 6050IUVitamin C: 25mgCalcium: 638mgIron: 5mg

Notes

Don't forget the water in the sauce. The noodles go in dry and need that liquid to cook. Use a 13x9 lasagna pan. Very high in vitamin A and high in calcium and phosphorus.

Tried this recipe?