Spinach Lasagna

Calorie.Less.Cooking's picture

Nov. 30, 2011


Uncooked lasagna noodles 9
Flour 1/4 Cup (4 tbs)
Garlic salt 1 Teaspoon
Skim milk 2 1/2 Cup (40 tbs)
Frozen chopped spinach 20 Ounce , thawed and well drained (2 Packages Green Giant Of 10 Ounce Each)
Low fat cottage cheese 1 Cup (16 tbs)
Reduced fat mozzarella cheese 6 Ounce , shredded (1 1/2 Cups)
Parmesan cheese 1/4 Cup (4 tbs) , grated



1) Cook lasagna noodles to desired degree of doneness as per package directions. Drain and rinse with hot water. Set aside.

2) Preheat oven to 350° F.


3) Take a medium saucepan and combine together milk, flour and salt in it. Cook mixture over medium heat until it begins to boil and become thick.

4) Reserving 1/2 cup of sauce for the top layer of lasagna, add spinach to the remaining sauce.

5) Take a medium bowl and combine together cottage and mozzarella cheese in it.

6) Take an ungreased 13x9-inch (3-quart) baking dish and spread 1/2 cup of spinach sauce at the bottom. Arrange 3 lasagna noodles over it.

7) Top with 1/2 the cheese mixture and 1/2 of the remaining spinach sauce. Repeat the layers.

8) Place last 3 lasagna noodles and top with reserved 1/2 cup sauce. Sprinkle Parmesan cheese and bake for about 30-40 minutes. Let stand for 5-10 minutes before serving.


9) Garnish as desired and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6