Heart-Healthy Classic Cheese Lasagna
Indulge guilt-free with this *Heart-Healthy Classic Cheese Lasagna*, a lighter twist on the beloved Italian comfort food. Crafted with whole grain lasagna noodles, low-sodium marinara sauce, and part-skim cheeses, this lasagna doesn’t skimp on flavor while being kinder to your heart. Baby spinach sautéed with garlic adds a nutritional boost and a savory earthiness, while fresh basil and a hint of red pepper flakes infuse every bite with vibrant, aromatic goodness. Layers of creamy ricotta cheese, melty mozzarella, and a sprinkle of Parmesan create the perfect harmony of textures. This wholesome, family-friendly recipe comes together in just 30 minutes of prep and serves as a satisfying, nutrient-packed dinner option for busy weeknights or special gatherings. Slice into this hot, bubbly masterpiece and enjoy a lighter, healthier take on a timeless classic! Perfect for those seeking heart-healthy recipes, fiber-rich meals, or deliciously wholesome Italian cuisine.
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Recipe Information
Ingredients
- 12 sheets Whole grain lasagna noodles
- 1 tablespoon Olive oil
- 4 cups Low-sodium marinara sauce
- 5 cups Baby spinach
- 2 cups Part-skim ricotta cheese
- 1 Egg
- 0.5 cup Fresh basil leaves, chopped
- 2 cups Part-skim mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 cloves Minced garlic
- 0.5 teaspoon Crushed red pepper flakes
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until just al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.
Add baby spinach to the skillet and cook, stirring occasionally, until wilted (about 3-4 minutes).
In a mixing bowl, combine part-skim ricotta cheese, egg, chopped basil, salt, and black pepper. Stir until well mixed.
In a 9x13 inch baking dish, spread 1 cup of the low-sodium marinara sauce on the bottom.
Place 4 lasagna noodles over the sauce, slightly overlapping them.
Spread half of the ricotta mixture over the noodles followed by half of the spinach mixture.
Sprinkle 1 cup of the part-skim mozzarella cheese over the spinach.
Repeat the layering process with another 1 cup of marinara sauce, 4 more lasagna noodles, the remaining ricotta and spinach mixtures, and another cup of mozzarella cheese.
Place the final layer of 4 lasagna noodles on top and cover with the remaining marinara sauce.
Sprinkle the top layer with the remaining mozzarella cheese and the grated Parmesan cheese.
Cover the dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
4578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 5147 mg | 224% | |
| Total Carbohydrate | 589.7 g | 214% | |
| Dietary Fiber | 69.4 g | 248% | |
| Total Sugars | 89.8 g | ||
| Protein | 251.1 g | 502% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3918 mg | 301% | |
| Iron | 43.0 mg | 239% | |
| Potassium | 5211 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
