Spinach Lassagna

This lighter take on classic Italian lasagna swaps heavy ricotta for creamy lowfat cottage cheese, paired with vibrant frozen spinach and a light egg substitute binder. The result is a tender, protein-packed filling that holds its shape beautifully between layers of warm spaghetti sauce and tender noodles. It&# 226;ÂÂs a comforting, family-friendly main that feels indulgent without the heaviness. Perfect for busy weeknights or meal-prep lunches, this dish bakes up in under an hour and delivers rich, savory flavor in every slice. Serve with a simple green salad or garlic bread for a complete dinner.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 856.2

Dietary: Low-cal, Vegetarian

Description

This lighter take on classic Italian lasagna swaps heavy ricotta for creamy lowfat cottage cheese, paired with vibrant frozen spinach and a light egg substitute binder. The result is a tender, protein-packed filling that holds its shape beautifully between layers of warm spaghetti sauce and tender noodles. It&# 226;ÂÂs a comforting, family-friendly main that feels indulgent without the heaviness. Perfect for busy weeknights or meal-prep lunches, this dish bakes up in under an hour and delivers rich, savory flavor in every slice. Serve with a simple green salad or garlic bread for a complete dinner.

Ingredients

2 cup Lowfat Cottage Cheese
2 Oz. package. Frozen Spinach
1/2 cup Egg Substitute
1 teaspoon Italian Seasoning
2 cup Spaghetti Sauce
9 Cooked Lasagna Noodles
1 cup Shredded Mozzarella Cheese
3 tablespoon Grated Parmesan Cheese

Directions

1
Thaw the frozen spinach and squeeze out excess moisture until well drained.
2
In a large mixing bowl, combine the drained spinach, cottage cheese, egg substitute, and Italian seasoning. Stir until thoroughly blended and smooth.
3
Preheat the oven to 375ÃÂ°F (190ÃÂ°C).
4
Spread 1/2 cup of spaghetti sauce evenly across the bottom of a 13x9x2 inch baking dish.
5
Layer 3 cooked lasagna noodles over the sauce in the dish.
6
Spread one-third of the spinach and cottage cheese mixture over the noodles.
7
Spoon one-third of the remaining spaghetti sauce over the cheese mixture.
8
Repeat the layers: add 3 noodles, one-third of the spinach mixture, and one-third of the remaining sauce.
9
Repeat the layers once more with the remaining 3 noodles, the last of the spinach mixture, and the remaining sauce.
10
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top layer.
11
Cover the dish tightly with foil and bake for 20 minutes.
12
Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
13
Remove from the oven and let stand for 10 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 856.2kcal

% Daily Value *
Total Fat 40.7g63%
Saturated Fat 17.0g85%
Cholesterol 227.8mg76%
Sodium 2457.3mg103%
Total Carbohydrate 75.6g26%
Dietary Fiber 5.8g24%
Sugars 6.1g
Protein 54.1g109%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the spinach is thoroughly drained to prevent a watery lasagna.

You can substitute regular ricotta cheese for the cottage cheese if you prefer a richer texture, though this will increase the calorie count.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.

This lasagna freezes well. Assemble and freeze before baking, then thaw overnight in the refrigerator before baking as directed (add 10-15 minutes to baking time if frozen).

Keywords: lasagna, spinach, cottage cheese, vegetarian, italian, low fat, easy dinner, meal prep, baked pasta, weeknight meal, light lasagna, protein rich, family friendly, comfort food, spinach lasagna

Read it online: https://www.chefs-mate.com/recipe/spinach-lassagna/