Low-Fat Spinach Lasagna

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Low-Fat Spinach Lasagna

Low-Fat Spinach Lasagna
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 1 1/2 hours Source: Meals Matter
Food Groups: Dairy, Vegetables, Grains
Main Ingredient: Rice, Pasta & Bread
Meal Type: Dinner Entrée
Special Features: Vegetarian

This is a very light and tasty lasagna. You can also substitute chopped broccoli for the spinach. You can freeze leftovers or make a second tray and freeze it for another day. Serve it with a nice salad and light garlic bread. Very easy to make!


2 cups low-fat Cottage cheese
2 cups low-fat Mozzarella shredded
1 package frozen chopped Spinach (10 ounces)
1 cup Water
3/4 teaspoons Oregano
1 Egg or equivalent egg substitute
1 jar Spaghetti sauce (32 ounces)
9 uncooked Lasagna noodles
1/8 teaspoon Pepper
Salt to taste


Preheat oven to 350 degrees.

In a large bowl, mix thawed and drained spinach, cottage cheese, 1 cup mozzarella, egg and seasonings.

Spray Pam on a lasagna tray or 13 x 9 x 2 baking dish. Layer 1/2 cup of sauce, 3 noodles, and 1/2 cheese mixture. Repeat layer. Top with remaining noodles then sauce and sprinkle with 1 cup mozzarella. You can also sprinkle grated parmesan cheese on top. Pour water around the edges and put a few toothpicks on top. (If you choose to use cooked noodles, you don't have to add water.) This will prevent the cheese from sticking to the foil. Cover with foil and bake for 1 hour to 1 hour and 15 minutes, or until lasagna is bubbly.

Let stand for 15 minutes before serving.

Nutrient Information
Calories: 418
Total Fat: 12 g
Saturated Fat: 6 g
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 1295 mg
Carbohydrates: 46 g
Protein: 28 g
Fiber: 5 g
Vitamin A:
Vitamin C:
Calcium: 406 mg

Cook's Notes:

Look for reduced-sodium tomato sauce and low sodium cottage cheese to reduce the salt in this dish.