Name: Simple Vegetarian Spinach Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 package no-boil lasagna noodles; 2 28-ounce cans tomato sauce; 1/8 teaspoon kosher salt; 1 teaspoon oregano; 2 cloves garlic, finely minced; 1 15-ounce container part-skim ricotta cheese; 1 cup part-skim mozzarella cheese, grated; 3 cups raw baby spinach leaves

Simple Vegetarian Spinach Lasagna

Vicki Shanta Retelny, RDN

Updated on September 20, 2019

(105 ratings)

Total Time: 65 min

Prep Time: 20 min

Cook Time: 45 min

Servings: 9 (1 cup each)

Nutrition Highlights (per serving)

322 calories

9g fat

43g carbs

17g protein

Show Nutrition Label

Nutrition Facts
Servings: 9 (1 cup each)
Amount per serving
Calories	322
% Daily Value*
Total Fat 9g	12%
Saturated Fat 4g	20%
Cholesterol 24mg	8%
Sodium 550mg	24%
Total Carbohydrate 43g	16%
Dietary Fiber 4g	14%
Total Sugars 6g
Includes 0g Added Sugars	0%
Protein 17g
Vitamin D 0mcg	0%
Calcium 275mg	21%
Iron 3mg	17%
Potassium 482mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

There's nothing like lasagna to soothe a craving for a creamy, dreamy meal. With a foundation of vitamin C-rich tomato sauce, which is loaded with the carotenoid lycopene, this Italian classic takes on a healthy bend with a good dose veggies nestled in its layers.

Chock full of leafy green spinach, this dish is good for your brain health, as eating a serving of veggies each day has shown to fend off cognitive decline. Spinach is also loaded with iron and calcium for a total body wellness boost.

Ingredients

1 package no-boil lasagna noodles
2 28-ounce cans tomato sauce
1/8 teaspoon kosher salt
1 teaspoon oregano
2 cloves garlic, finely minced
1 15-ounce container part-skim ricotta cheese
1 cup part-skim mozzarella cheese, grated
3 cups raw baby spinach leaves

Preparation

Preheat the oven the 350 F.
On the stovetop over medium heat, pour the tomato sauce into a saucepan. Add salt, oregano, and garlic. Bring to a light boil, lower the heat, and simmer for a few minutes. Stir occasionally.
On the bottom of a 9x13 pan put a layer of tomato sauce. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta cheese on top of the noodles, top with spinach, and sprinkle with mozzarella cheese and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with mozzarella cheese.
Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
Remove from the oven and allow to cool for a 10 minutes before serving.

Ingredient Variations and Substitutions

Make this dish higher in fiber with whole wheat noodles, although they may only be available in the boil variety. Add other vegetables such a sliced carrots, zucchini, or eggplant. For an alternative green, use baby kale or arugula. Spread pesto between the layers or incorporate it into the tomato sauce for a rich, nutty flavor.

If you want to add meat, add cooked, diced chicken breast or ground turkey to the sauce. For a non-dairy twist, use vegan cheese in lieu of ricotta and mozzarella cheese.

Cooking and Serving Tips

To save time use no-boil lasagna noodles—they're quick and easy to assemble. Plus, the part-skim ricotta cheese and mozzarella reduce the fat but still offer good-quality protein.

This dish can be assembled and placed, uncooked and covered, in the refrigerator overnight. Simply heat and serve the next day. Leftovers can be stored in the refrigerator or freezer in an airtight container.

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