Try this Spinach Lasagna recipe, or contribute your own.

Still searching for what to cook ?

Name: Spinach Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 6 white, red, yellow onions halved and thinly sliced; 6 cloves Garlic chopped; 1 1/2 cups lowfat chicken stock divided; 6 scallions thinly sliced; 1 tablespoon Dried oregano; 2 teaspoons sea salt; 1 teaspoon Freshly ground pepper; 9 whole wheat Lasagna noodles; 2 packages frozen spinach 9 ounce each; 1 tablespoon salted butter; 1 tablespoon all-purpose flour; 1 egg; 2 cups part-skim ricotta; 1 grated zest of 1/2 lemon; olive oil cooking spray; 1 cup grated Parmesan divided

Find the most delicious recipes here

INGREDIENTS

2 tablespoons olive oil
6 white, red, yellow onions ; halved and thinly sliced
6 cloves Garlic ; chopped
1 1/2 cups lowfat chicken stock ; divided
6 scallions ; thinly sliced
1 tablespoon Dried oregano
2 teaspoons sea salt
1 teaspoon Freshly ground pepper
9 whole wheat Lasagna noodles
2 packages frozen spinach ; 9 ounce each
1 tablespoon salted butter
1 tablespoon all-purpose flour
1 egg
2 cups part-skim ricotta
1 grated zest of 1/2 lemon
olive oil cooking spray
1 cup grated Parmesan ; divided

INSTRUCTIONS

Heat oven to 375 degrees.

In a large saute 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 sauce pan 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 mistures, half of spinach, and 1/3 cup Parmesam. Top with remaining 3 noodles, half of stock-roux mixture and 1/3 cup parmesan. Cover with foil; bake until light brown, 50 minutes. Reduce heat to 325 degrees; remove foil and bake 15 minutes more. Let lasagna sit 15 minutes; serve.

NOTES

Alert editor

Spinach Lasagna

2 tablespoons olive oil
6 white, red, yellow onions halved and thinly sliced
6 cloves Garlic chopped
1 1/2 cups lowfat chicken stock divided
6 scallions thinly sliced
1 tablespoon Dried oregano
2 teaspoons sea salt
1 teaspoon Freshly ground pepper
9 whole wheat Lasagna noodles
2 packages frozen spinach 9 ounce each
1 tablespoon salted butter
1 tablespoon all-purpose flour
1 egg
2 cups part-skim ricotta
1 grated zest of 1/2 lemon
 olive oil cooking spray
1 cup grated Parmesan divided

Heat oven to 375 degrees.

In a large saute 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 sauce pan 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 mistures, half of spinach, and 1/3 cup Parmesam.  Top with remaining 3 noodles, half of stock-roux mixture and 1/3 cup parmesan.  Cover with foil; bake until light brown, 50 minutes.  Reduce heat to 325 degrees; remove foil and bake 15 minutes more.  Let lasagna sit 15 minutes; serve.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1722g)
Recipe Makes: 1 Servings

Calories: 1744
Calories from Fat: 901 (52%)

Amt Per Serving		% DV

	Total Fat 100.1g	134 %
	Saturated Fat 53g	265 %
	Monounsaturated Fat 32.6g
	Polyunsanturated Fat 5.9g
Cholesterol 493.3mg		152 %
Sodium 6837.1mg		236 %
Potassium 3556.3mg		94 %
Total Carbohydrate 87.8g		26 %
	Dietary Fiber 21.1g	85 %
	Sugars, other 66.6g
Protein 134.7g		192 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1744

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe