Spinach Lasagna

17 120 428
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 30 min 6
Spinach Lasagna
Health Highlights


1 tsp Black pepper
1 tbsp Butter, salted
1 1/2 cup Chicken broth (stock), low sodium
1 large Egg
2 1/4 cup Frozen spinach
6 clove(s) Garlic (Chopped)
6 stalk(s) Green onion (thinly slices)
1/2 whole lemon(s) Lemon peel (zest)
2 tbsp Olive Oil, Extra Virgin
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


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 428
Calories from fat 173
Calories from saturated fat 85
Total Fat 19.2 g
Saturated Fat 9.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 7.1 g
Cholesterol 83 mg
Sodium 1263 mg
Potassium 637 mg
Total Carbohydrate 45 g
Dietary Fiber 8.3 g
Sugars 11.7 g
Protein 22.6 g

Dietary servings

Per Portion

Grain 1.2
Milk Alternative 0.6
Vegetables 2.4

Energy sources


Meal Type(s)