Spinach Lasagna

Spinach Lasagna

Health Rating
Prep Cook Ready in Servings
30 min 1 h 30 min 2 h 6
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Ingredients


1 tsp Black pepper
1 tbsp Butter, salted
1 1/2 cup Chicken broth (stock), low sodium
1 large egg Egg
2 1/4 cup Frozen spinach
6 clove(s) Garlic (Chopped)
6 stalk(s) Green onion, scallion, ramp (thinly slices)
1/2 of 1 lemon Lemon peel (zest)
2 tbsp Olive oil
3 spray (about 1/3 second) Olive oil cooking spray (or more if needed)
1 tbsp Oregano, dried
1 cup Parmesan cheese, grated, low fat
2 cup Ricotta cheese (skimmed milk)
2 tsp Salt
1 tbsp All-purpose white flour
6 large White onion (halved and thinly sliced)
9 noodle(s) lasagna noodle, whole-wheat, dry

Instructions


Heat oven to 375°.

In a large sauté pan over medium heat, heat oil. Add onions and garlic; toss to coat. Add 1 cup stock; cover and reduce heat; simmer until onions are soft, 20 minutes. Reserve 1/2 cup liquid. Add scallions, oregano, salt and pepper to onion mixture; increase heat to medium and cook, stirring, until liquid evaporates, 20 minutes.

Cook noodles as directed on package; drain and blot dry.

Cook spinach as directed on package; drain, squeeze dry, and season with salt and pepper.

In a small saucepan over medium heat, melt butter. Add flour; stir until roux is brown, 2 to 3 minutes. Add remaining 1/2 cup stock to reserved liquid; whisk into roux until thick, 5 minutes.

In a bowl, beat egg; stir in ricotta and zest.

Coat a 9“ x 13” pan with cooking spray; spread half of stock-roux mixture on bottom. Line pan with 3 noodles; layer on half of onion and ricotta mixtures, half of spinach and 1/3 cup parmesan. Repeat layer with 3 noodles, remaining onion and ricotta mixtures and spinach, and 1/3 cup parmesan. Top with remaining 3 noodles, half of stock-roux mixture and 1/3 cup grated parmesan.

Cover with foil; bake until light brown, 50 minutes.

Reduce heat to 325° remove foil and bake 15 minutes more.

Allow lasagna sit 15 minutes; serve.

Nutrition Facts

Per Portion

Calories 461  
Calories from fat 171  
Calories from saturated fat 81  
Total Fat 19.0  g
Saturated Fat 9.0  g
Trans Fat 0.1  g
Polyunsaturated Fat 1.3  g
Monounsaturated Fat 7.5  g
Cholesterol 80  mg
Sodium 1407  mg
Potassium 786  mg
Total Carbohydrate 49  g
Dietary Fiber 8.2  g
Sugars 8.6  g
Protein 24.0  g

Dietary servings

Per Portion


Grain 1.2
Milk Alternative 0.7
Vegetables 2.4

Energy sources


Pygal 42% 465.10315587 173.610391287 37% 325.405860306 263.698925836 21% 326.680933248 125.306817976 42% 37% 21% Carbohydrates Fat Protein
Recipe from: Self
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