Sunday, February 12, 2012

Easy Breezy Low Fat Spinach Lasanga

I had some friends over tonight for a mini dinner party and to watch the Grammy's. I tried two new recipes tonight: Chicken Marsala and low fat Spinach Lasagna. Overall, I think the Spinach Lasagna won more raves. It was super simple to make and I didn't need to cook the lasagna noodles separately. In addition, the lasagna was made with nonfat cottage cheese and skim mozzarella cheese.It cost $20 to buy all the ingredients and serves up to 10.  It was easy, breezy, and budget friendly.  Here's the recipe:


  • 1 tablespoon extra virgin olive oil
  • 2 (10 ounce) packages frozen chopped spinach
  • 1/2 onion, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 cloves garlic, crushed
  • 1 (32 ounce) jar spaghetti sauce (recommend Puttanesca flavored sauce)
  • 1 cup water
  • 2 cups non-fat cottage cheese
  • 1 (8 ounce) package part skim mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 egg
  • 8 ounces lasagna noodles
  • 1 can (14oz) diced petit tomatoes


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce, can of petit diced tomatoes and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
  3. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
  4. Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

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