Heart-Healthy Spinach Lasagna
Elevate your weeknight dinner with this Heart-Healthy Spinach Lasagna, a nutritious twist on a classic comfort food. Packed with tender whole-grain lasagna noodles, fresh spinach, and low-sodium marinara sauce, this dish delivers fiber, vitamins, and reduced sodium without compromising on bold Italian flavor. The creamy ricotta filling, lightened with part-skim cheese and seasoned with dried herbs, meets layers of melted low-fat mozzarella for a guilt-free indulgence. Perfectly baked to a bubbly golden top, this lasagna is easy to prepare and serves as a wholesome, crowd-pleasing option for the entire family. Whether you're craving a nutritious vegetarian dinner or searching for heart-healthy meal ideas, this spinach lasagna recipe is sure to delight.
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Recipe Information
Ingredients
- 9 pieces Whole-grain lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 10 cups Fresh spinach, chopped
- 4 cups Low-sodium marinara sauce
- 2 cups Part-skim ricotta cheese
- 2 cups Low-fat shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13 inch baking dish with non-stick cooking spray and set aside.
Bring a large pot of water to a boil. Cook the whole-grain lasagna noodles according to the package instructions. Drain and lay them flat on a clean kitchen towel to prevent sticking.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.
In a medium bowl, combine the ricotta cheese, egg, dried basil, dried oregano, and ground black pepper. Mix well.
Spread 1 cup of the low-sodium marinara sauce in the bottom of the prepared baking dish.
Layer 3 lasagna noodles over the sauce, followed by a third of the ricotta mixture, a third of the spinach mixture, 1 cup of marinara sauce, and 1/2 cup of shredded mozzarella. Repeat the layers two more times, ending with the remaining shredded mozzarella and Parmesan cheese on top.
Cover the dish with aluminum foil, being careful not to let the foil touch the cheese. Bake for 25 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is bubbly and golden brown.
Let the lasagna rest for 10 minutes before slicing. Serve warm and enjoy this heart-healthy meal!
Nutrition Facts
Calories |
4837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.7 g | 251% | |
| Saturated Fat | 94.7 g | 474% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 716 mg | 239% | |
| Sodium | 5833 mg | 254% | |
| Total Carbohydrate | 512.6 g | 186% | |
| Dietary Fiber | 68.0 g | 243% | |
| Total Sugars | 99.6 g | ||
| Protein | 313.8 g | 628% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 6088 mg | 468% | |
| Iron | 47.2 mg | 262% | |
| Potassium | 8440 mg | 180% | |
*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.
