Spinach and Tomato Lasagna Bake

PAranoadas

PAranoadas

about 1 year ago

This delicious and healthy lasagna bake is perfect for a cozy night in. Packed with spinach and tomatoes, it's a great way to get your veggies in while still enjoying a comforting meal.

Cooking Time

1 hour

Serving Size

8 servings

Nutrition Per Serving

Cal

360

Protein

23g

Fat

14g

Sat Fat

7g

Carbs

35g

Chole

40mg

Fiber

5g

Sugar

9g

Sodium

840mg

Ingredients

  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup part-skim ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups shredded part-skim mozzarella cheese

Instructions

  • Preheat oven to 375°F.
  • Cook lasagna noodles according to package directions. Drain and set aside.
  • In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
  • Add crushed tomatoes, diced tomatoes, basil, oregano, salt, black pepper, and red pepper flakes. Bring to a simmer and cook for 10 minutes.
  • In a medium bowl, combine spinach, ricotta cheese, and Parmesan cheese.
  • Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch baking dish. Top with 3 lasagna noodles, 1/3 of the spinach mixture, and 1/3 of the mozzarella cheese. Repeat layers twice, ending with mozzarella cheese.
  • Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 25 minutes, or until cheese is melted and bubbly.
  • Let cool for 10 minutes before serving.

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