Spinach Lasagna I

4.4
(30)

If you like spinach, you'll like this one. Enjoy!

1
Servings:
8
Yield:
8 to 12 - servings

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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.

  4. 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.

  5. Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.

Nutrition Facts (per serving)

422 Calories
18g Fat
39g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 422
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 36%
Cholesterol 38mg 13%
Sodium 1313mg 57%
Total Carbohydrate 39g 14%
Dietary Fiber 7g 25%
Total Sugars 10g
Protein 32g
Vitamin C 40mg 199%
Calcium 895mg 69%
Iron 7mg 38%
Potassium 1415mg 30%

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

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love