Simple Vegetarian Spinach Lasagna

vegetarian spinach lasagna
Vicki Shanta Retelny, RDN

Nutrition Highlights (per serving)

Calories 322
Fat 9g
Carbs 43g
Protein 17g
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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.
Total Time 65 min
Prep 20 min, Cook 45 min
Servings 9 (1 cup each)

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

  1. Preheat the oven the 350F.
  2. 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.
  3. 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.
  1. Place in the oven and bake for 45 minutes or until bubbly and cheese is golden brown on top.
  2. 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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