• 1 lb. lasagna noodles
  • 2(10 oz.) pkg. frozen chopped spinach
  • 2 lb. fat-free Ricotta cheese
  • 1 whole egg
  • 1 egg white
  • 1 c. grated Parmesan cheese
  • 1-1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 clove garlic, minced
  • 1 tsp. dried basil
  • 1/4 tsp. ground nutmeg
  • 1/2 lb. part-skim mozzarella, shredded
  • 1/2 lb. fat-free Mozzarella, shredded
  • 4 c. your favorite nonfat zesty tomato sauce


Preheat oven to 375 degrees. Prepare lasagna noodles according to package directions. Drain and rinse pasta when finished. Defrost spinach using microwave or let sit at room temperature until thawed. Do not cook the spinach. Drain as much liquid from the spinach as possible. In a large bowl, combine the Rocotta, spinach, whole egg, egg white, 1/4 cup Parmesan, salt, pepper, garlic, basil and nutmeg. In a separate bowl, combine the 2 Mozzarellas. Layer the ingredients in a lasagna pan(9x13x3-inch) in the following order, going from the bottom of the pan to the top; 1 cup of tomato sauce, 1 layer of overlapping noodles, half the Ricotta mix, 1/3 of the Mozzarella mix and 1/4 cup of Parmesan. Repeat the layers until all of the ingredients are used up. Bake, uncovered, at 375 degrees for 45 minutes. If the top of the lasagna starts to overbrown during baking, cover. Let stand 5-10 minutes before serving.

Serves 8.

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Submitted 6/13/05.
Source: Delightful Dishes of Technology
Submitted By: Linda Wilson
Spinach Lasagna