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Spinach Lasagna

Vegetarian • 1 hr to make

Produce

2 packages (10 ounces each) frozen chopped spinach, frozen dry
1 tsp Basil, dried
1 Garlic clove

Refrigerated

1 Egg
1 Egg white

Condiments

2 cans (15 ounces each) tomato sauce

Pasta & Grains

12 Lasagna noodles

Baking & Spices

1/4 tsp Nutmeg, ground
1/2 tsp Pepper

Dairy

2 cartons (15 ounces each) fat-free ricotta cheese, fat-free
3 cups Mozzarella cheese, part-skim
1 cup Parmesan cheese, grated
  • Lauren Anderson

    Spinach Lasagna Recipe USE QUINOA LASAGNA NOODLES

  • Tammy Bowman

    Spinach Lasagna. Made for a Meatless Monday (lacto-ovo) meal and it was delicious! I added oven-roasted portobello mushrooms drizzled with Balsamic vinegar to give it a "meaty" consistency. I replaced the tomato sauce with a favorite Marinara sauce. There were plenty of left-overs to make weeknight meal preps a minimal effort. Will make again!

  • Marlaine Keenan

    Spinach Lasagna for meatless dinner

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