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Spinach LasagnaSpinach Lasagna

Prepared by: Tammy Roberts,
Nutrition Specialist,

University of Missouri Extension

March 2, 2014

 

Yield: 8 servings

 

Ingredients

  • 2 tsp. olive oil
  • 2 cloves garlic, minced
  • 1 8-oz. can “no salt added” tomato sauce
  • 1 16-oz. can diced tomatoes
  • 1/4 tsp. pepper
  • 1/2 tsp. oregano
  • 2 tsp. olive oil
  • 1/4 cup chopped onions
  • 1 10-oz. package fresh spinach, washed stemmed, and chopped (or 1 10-oz. package frozen chopped spinach, thawed)
  • 8 oz. uncooked lasagna noodles
  • 12 oz. 1% fat cottage cheese (or 12 oz. reduced-fat ricotta cheese)
  • 8 oz. shredded part-skim Mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Nonstick baking spray

 

Preparation

  • Preheat oven to 375°. Lightly coat baking dish with nonstick spray.
  • In large saucepan over low heat, sauté garlic in 2 teaspoons olive oil over low heat for 1 minute. Do not let garlic brown.
  • Add tomato sauce and tomatoes, pepper and oregano. Simmer gently over low heat, uncovered, while preparing other ingredients.
  • In large skillet over low heat, sauté onions in remaining 2 teaspoons olive oil, stirring constantly, until onions are transparent but not brown.
  • Add chopped spinach, stirring constantly to separate and heat spinach.
  • Layer uncooked lasagna noodles, sauce, spinach mixture, cottage cheese, and mozzarella in baking pan. Repeat, using all ingredients, ending with a layer of sauce. Sprinkle top with Parmesan cheese.
  • Cover baking dish tightly with foil. Bake for one hour at 375° or until lasagna noodles are cooked. (If noodles are cooked before assembling lasagna, bake uncovered and reduce baking time to 25 minutes.)

Note: Lasagna can be assembled and frozen, uncooked. To prepare lasagna that has been frozen, defrost in refrigerator for 3-4 hours, and then bake, covered, for 1-1/2 hours or more. Lasagna is done when cheese in center is melted, all noodles are cooked, and casserole is very hot all the way to the center.

 

Nutrition information per serving

Calories: 263
Sodium: 508mg
Carbohydrates: 26g
Protein: 19g

Fiber: 9g

 

 

Source: Share Our Strength's Cooking Matters for Adults®

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to hthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.p>

 


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Last update: Sunday, March 02, 2014