Spinach Lasagna


  • 12 uncooked lasagna noodles
  • 2 packages. frozen chopped spinach, thawed and squeezed dry
  • 2 cartons fat-free ricotta cheese (15oz. each)
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  • 1 egg
  • 1 egg white
  • 1 cup grated Parmesan cheese, divided
  • 1 garlic clove, minced
  • 1 tsp. dried basil
  • 1/2 tsp. pepper
  • 1/4 tsp. ground nutmeg
  • 3 cups shredded part-skim mozzarella cheese
  • 2 cans tomato sauce (15oz. each)


Cook noodles according to package directions. Rinse in cold water; drain well. In a large bowl, combine the spinach, ricotta cheese, egg, egg white, 1/4 cup Parmesan cheese, garlic, basil, pepper and nutmeg. Combine mozzarella cheese and remaining Parmesan cheese.

In a 9x13 inch baking dish coated with nonstick cooking spray, layer three noodles, 3/4 cup tomato sauce, 1 cup spinach mixture and 3/4 cup cheese mixture. Repeat layers three times. Bake, uncovered, at 375 degrees F for 45-50 minutes or until bubbly. Let stand for 10-15 minutes before cutting.


By Robin from Washington, IA


August 7, 20070 found this helpful

For pretty presentation, roll the filling in the noodles and place in the casserole dish seam side down. It also makes them easy to serve.

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