How to Make Spinach Lasagna I - A Step-by-Step Guide

Spinach lasagna is a classic Italian dish that combines rich and creamy layers of cheese and pasta with the savory flavors of spinach and marinara sauce. This dish is a perfect option for vegetarians and meat-eaters alike, as it is hearty, satisfying, and packed full of flavor. Whether you are cooking for a family dinner, a special occasion, or just craving a comforting and delicious meal, spinach lasagna is sure to hit the spot.

With its layers of tender lasagna noodles, creamy ricott...

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Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 3 tablespoons water
  • 1 pint part-skim ricotta cheese
  • 1 pound firm tofu, crumbled
  • ¼ cup grated Parmesan cheese
  • 1 ½ pounds fresh spinach, washed and chopped
  • 2 egg whites, beaten
  • ¼ teaspoon ground black pepper
  • 2 ½ tablespoons chopped fresh parsley
  • 8 lasagna noodles
  • 6 ounces mozzarella cheese, shredded
  • 6 cups tomato sauce

Information

  • Servings: 8
  • Yield: 8 to 12 - servings

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
  • Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
  • Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.
  • Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.
  • Nutrition

    422 cal.

    • Total Fat: 18g
    • Saturated Fat: 7g
    • Cholesterol: 38mg
    • Sodium: 1313mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 7g
    • Total Sugars: 10g
    • Protein: 32g
    • Vitamin C: 40mg
    • Calcium: 895mg
    • Iron: 7mg
    • Potassium: 1415mg