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My review
Easy Vegetarian Spinach Lasagna
MOTTSBELA
"It's easy, it's cheesy, and it's vegetarian!"
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Ingredients
1 h 30 m servings 305 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
- Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
- Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
- Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.
Nutrition Facts
Per Serving: 305 calories; 10 g fat; 36.8 g carbohydrates; 18.3 g protein; 55 mg cholesterol; 443 mg sodium. Full nutrition
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Reviews
Read all reviews 6678 Ratings
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Most helpful positive review
12/8/2012
Made this for Recipe Group 12/7/12. I used a 9x9 dish and thought using 6 noodles would help since others said it was a little shy on sauce and/or ricotta. After boiling the noodles (whole wheat...
Most helpful critical review
9/9/2013
Read reviews and doubled the ricotta, sauce, egg and mozzarella. Used no-bake noodles and 2 (10oz) boxes of frozen chopped spinach; which I zapped in the micro 4 to 5 minutes (to save time and u...
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9/9/2013
Read reviews and doubled the ricotta, sauce, egg and mozzarella. Used no-bake noodles and 2 (10oz) boxes of frozen chopped spinach; which I zapped in the micro 4 to 5 minutes (to save time and u...
12/8/2012
Made this for Recipe Group 12/7/12. I used a 9x9 dish and thought using 6 noodles would help since others said it was a little shy on sauce and/or ricotta. After boiling the noodles (whole wheat...
12/19/2012
Very good. The nutmeg went great with the dish. I never really care for it but for this dish I put in 2 dashes.
8/10/2014
This is one of my kids favorites for taste and mine for simplicity. I keep 9 noodles but use use almost 2 jars or 1 family size jar of sauce (which I season up a bit to my taste). Plus I use 15 ...
8/14/2013
I thought it was great! Delicious & way easier than reg. lasagna! I substituted 1/2ricotta for low fat cottage cheese. 2 jars of sauce. One red one white. No nutmeg because of an allergy...and e...
12/7/2012
Recipe Group Selection: 01, December 2012 ~ I made a half batch of this lasagna as my husband is not a fan of spinach. As I was putting it together I did need quite a bit more spaghetti sauce....
1/11/2015
I added a bit of crushed garlic to the ricotta/spinach mix for a bit more flavor. Was absolutely delicious! Will definitely make again (with the garlic).
7/18/2014
This lasagne was very good, I made 5 individual portions instead of one large one. We are just 2 adults & 1 child so this way I used 3 and put 2 in the freezer for another day. I find this way w...