Spinach Lasagna II

4.6
(225)

A tasty recipe that will make others believe that you spent hours in the kitchen, but only you'll know that you didn't!

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17
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17
Servings:
8
Yield:
8 to 10 servings

Ingredients

  • 1 (1.5 ounce) package spaghetti sauce mix

  • 1 (6 ounce) can tomato paste

  • 1 (8 ounce) can tomato sauce

  • 1 ¾ cups water

  • 2 eggs

  • 1 pint ricotta cheese

  • ½ teaspoon salt

  • 1 (10 ounce) package frozen chopped spinach, thawed and drained

  • ½ cup Parmesan cheese

  • 8 ounces sliced mozzarella cheese

  • 8 lasagna noodles

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.

  2. In a medium saucepan, combine spaghetti sauce mix, tomato sauce, tomato paste and water. Bring to a boil over medium heat then remove from heat and let cool.

  3. In a medium bowl, beat the eggs and combine them with the ricotta or cottage cheese, salt, spinach and 1/4 cup of the Parmesan cheese.

  4. Spread one half cup tomato sauce mixture into the prepared baking dish. Place half the uncooked noodles over the sauce, spread with half the spinach mixture, half the mozzarella cheese, and half of the tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.

  5. Cover dish securely with aluminum foil and bake for in the preheated oven 1 hour. Let stand 10 minutes before cutting and serving.

Nutrition Facts (per serving)

346 Calories
14g Fat
33g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 346
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 39%
Cholesterol 91mg 30%
Sodium 1159mg 50%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 11%
Total Sugars 5g
Protein 25g
Vitamin C 9mg 43%
Calcium 539mg 41%
Iron 3mg 16%
Potassium 630mg 13%

* 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.