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

Recipe Summary

Servings:
8
Yield:
8 to 10 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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.

  • 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.

  • 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

346 calories; protein 24.7g; carbohydrates 32.7g; fat 13.8g; cholesterol 91.1mg; sodium 1158.9mg. Full Nutrition
Advertisement

Reviews (162)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2003
I used ricotta cheese instead of cottage cheese fresh spinach and a premade jar of sauce. The lasagna came out beautiful and yummy. Read More
(143)

Most helpful critical review

Rating: 3 stars
03/14/2011
I didn't love this. It tasted strongly of spinach which I liked but it felt like there wasn't much of anything else going on. I think it would benefit from some onions and mushrooms at the very least. Read More
(9)
227 Ratings
  • 5 star values: 143
  • 4 star values: 69
  • 3 star values: 13
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/21/2003
I used ricotta cheese instead of cottage cheese fresh spinach and a premade jar of sauce. The lasagna came out beautiful and yummy. Read More
(143)
Rating: 5 stars
02/25/2008
I've made this recipe three times since I saw it online. It was really easy. Instead of making the sauce with sauce mix tomato paste and tomato sauce you can use a can of spaghetti sauce. Cottage cheese works just as well as the ricotta. I also used fresh spinach because I did not have frozan on had- I stemmed the spanish first and tore off the stems. Read More
(117)
Rating: 4 stars
03/01/2006
This is very good lasagna. I followed the instructions exactly except I used a 15 oz can of tomato sauce instead of an 8 oz can. I can't imagine an 8 oz can would have been enough. I cooked for the length instructed but the noodles were still a little tough. The taste was great and the sauce was very rich and full of flavor. I will definitely make this again but try cooking the noodles first. I have to add that this lasagna was 100 times better heated up the next day. The sauce was tastier and the noodles more tender. Read More
(83)
Advertisement
Rating: 4 stars
03/21/2005
Overall this recipe is very simple to make and pretty tasty. I changed the recipe slightly to substitute store boughten pasta sauce for the first four ingredients because I prefer the flavor. (For example I chose a spicy roasted red pepper sauce to make mine more flavorful.) I also made the slight addition to include cooked carrots in with the spinach ricotta mixture. Overall my only complaint was that it was not quite cheesy enough. I wish the cheese to noodle ratio was a little bit higher. Granted I understand why the ratio is the way it is since ricotta comes in a pint size. However when I make it in the future I will probably add more fresh mozzarella cheese or perhaps some romano to make it four cheese lasagna. However overall it is a great simple recipe. It's also very easy to add in other veggies you like such as carrots zucchini bell peppers etc. But if you're a cheese lover like me I would add in more cheese to make it even yummier. Read More
(47)
Rating: 5 stars
09/19/2006
Great lasagna. I used double the amount of cheeses called for and 2 boxes of spinach along with more sauce. I used the Barilla jarred sauce and the no cook lasagna noodles. My husband loved it. Read More
(26)
Rating: 5 stars
09/03/2005
This is the first lasagna I ever made and it turned out awesome! It came out of the oven a bit saggy in the middle but no one cared at all. My fiance ate about a third of it by himself! I substituted a jar of spaghetti sauce w/ mushrooms since I wanted a few mushrooms and was too lazy to make my own sauce; I also added half a cup of romano and extra parmesan since I crave cheesiness; and I added some basil oregano and parsley since it seemed appropriate. Just a great lasagna and quick to make on top of that. Definitely making again when I need a lot of food and don't have a lot of time. Read More
(25)
Advertisement
Rating: 4 stars
12/21/2003
I like the flavour of the spinach in this dish. I used oven-ready lasagne noodles and it worked just as well. Quite yummy! Read More
(18)
Rating: 5 stars
12/21/2003
This is soooo good...even tastes great cold! A fantastic way to serve spinach and to treat your vegetarian friends! Read More
(14)
Rating: 5 stars
06/25/2009
Great recipe. I've been trying to learn to cook in the weight watchers world in which I have been thrust. This was a great recipe. I used fresh spinach leaves a premade spaghetti sauce cottage cheese instead of ricotta and left out the mozzarella cheese. We liked it better than traditional lasagna. And it even has a vegetable in it! Read More
(12)
Rating: 3 stars
03/14/2011
I didn't love this. It tasted strongly of spinach which I liked but it felt like there wasn't much of anything else going on. I think it would benefit from some onions and mushrooms at the very least. Read More
(9)
Advertisement