Skinny Spinach Lasagna

By jiafei

12 Person

85 Minutes

326 Calories

Skinny spinach lasagna? It’s got thick layers of sauce, noodles, ricotta, spinach, and Mozzarella. Let’s plate bump for this SUPER good lasagna that is thick, cheesy, and laced with delicately sauteed spinach in a creamy ricotta layer. All for less than 250 calories for each slice, because sometimes you need to eat things like lasagna without all the extra you know what.

Ingredients

Lemon juice
2 cups Shredded mozzarella cheese
24 oz. spaghetti or marinara sauce
12 No-boil lasagna noodles
1/4 tsp. Nutmeg
1/2 tsp. Salt
1 Egg
2 pounds Ricotta cheese
6 oz. Fresh spinach
2 tsp. Minced fresh thyme
1 tbsp. Minced garlic
2 tbsp. Butter

Method

01

Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
02

Combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir. Transfer some of the mixtures to a food processor and pulse a few times to break up some of the spinach pieces (optional).
03

Preheat the oven to 375 degrees F. Spread a little bit of tomato sauce in the bottom of a 9×13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese.
04

Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour 1/2 cup water over the whole thing again and cover tightly with oiled foil.
05

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes.
06

Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

Related Tags

Skinny Spinach Lasagna

3.8

( By jiafei )

01 Information

Grade easy
Serving 12 servings
Calorie 326 Kcal
Prep Time 25 Mins
Cook Time 60 Mins
Total Time 85 Mins

02 Ingredients

Lemon juice

2 cups Shredded mozzarella cheese

24 oz. spaghetti or marinara sauce

12 No-boil lasagna noodles

1/4 tsp. Nutmeg

1/2 tsp. Salt

1 Egg

2 pounds Ricotta cheese

6 oz. Fresh spinach

2 tsp. Minced fresh thyme

1 tbsp. Minced garlic

2 tbsp. Butter

03 Method

Step 1

Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.

Step 2

Combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir. Transfer some of the mixtures to a food processor and pulse a few times to break up some of the spinach pieces (optional).

Step 3

Preheat the oven to 375 degrees F. Spread a little bit of tomato sauce in the bottom of a 9×13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese.

Step 4

Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour 1/2 cup water over the whole thing again and cover tightly with oiled foil.

Step 5

Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes.

Step 6

Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

04 Author