Low Fat Spinach Lasagna
Discover the ultimate guilt-free comfort food with this Low Fat Spinach Lasagna recipe! Packed with layers of tender lasagna noodles, creamy low-fat ricotta, freshly wilted spinach, and a perfectly spiced marinara sauce, this dish offers all the flavor of classic lasagna with a health-conscious twist. Topped with just enough low-fat mozzarella and Parmesan to create a golden, bubbly finish, this lasagna is both indulgent and light. With a simple preparation time of 25 minutes and a hearty bake, it's ideal for feeding a crowd or meal prepping for the week. Perfectly balanced with rich Italian herbs and tender garlic, this healthier spin on lasagna is sure to satisfy your cravings without sacrificing taste. Whether you're looking for a family-friendly dinner or a delicious vegetarian option, this recipe has you covered!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 16 ounces Fresh spinach
- 15 ounces Low-fat ricotta cheese
- 2 cups Low-fat mozzarella cheese, shredded
- 0.25 cup Grated Parmesan cheese
- 2 large Egg whites
- 4 cups Low-sodium marinara sauce
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Olive oil cooking spray
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside on a clean dish towel to prevent sticking.
In a large skillet, lightly spray olive oil cooking spray and heat over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. Once cool, squeeze out any excess moisture from the spinach and chop finely.
In a medium bowl, combine the low-fat ricotta cheese, egg whites, chopped spinach, Parmesan cheese, oregano, basil, salt, and black pepper. Mix until well blended.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
Place 3 lasagna noodles on top of the sauce. Spread 1/3 of the ricotta-spinach mixture over the noodles, followed by 1/3 cup of shredded mozzarella cheese. Repeat this layering process two more times, finishing with the remaining marinara sauce on top.
Sprinkle the remaining 1/2 cup of mozzarella cheese over the top layer of the marinara sauce.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing into portions. Serve warm and enjoy.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 459 mg | 20% | |
| Total Carbohydrate | 80.4 g | 29% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.9 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 450 mg | 35% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 648 mg | 14% | |
*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.
