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Vegetarian Spinach Lasagna

This meal is brought to you by Skinny Taste and it is gooooood.

In an effort to try and eat healthier, we are starting to cut out some meat in our diet and this website has a lot of great vegetarian options.

This was my first time attempting lasagna and I had no idea how involved it was or how many steps. We ended up eating almost an hour later than I thought we would but it was very worth it.


9 lasagna noodles, cooked

10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese (I like Polly-o)
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded


Preheat oven to 350°.

Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl.

Remember when you used to read recipes out of a cookbook and not your phone?

Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. - We actually decided to go with normal lasagna and not the rolls so ended up doing layers instead. Either way works with this recipe.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll

Prep Time: 60 minutes
Serves: 9

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