Low-Fat Vegetarian Spinach Lasagna Recipe

About this recipe

A diabetic-friendly, low-fat vegetarian lasagna featuring layers of spinach, cottage cheese, and a flavorful tomato sauce, perfect for a satisfying dinner.

Ingredients

• 35 g On1Y Grinder Italian Seasoning Flakes
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 400 g Agapi Protein Greek Yogurt (Natural)
• 500 g + 400 g Yu 100% Whole Wheat Penne Pasta + 100% Whole Wheat Elbow Macaroni Pasta Combo
• 200 g Milky Mist Low Fat High Protein Paneer
• 250 g Spinach - Chopped

Instructions

1. 1. Preheat your oven to 375°F (190°C).
2. 2. In a medium bowl, mix 2 cups of ricotta cheese, 2 cups of chopped fresh spinach, 1/2 cup of Greek yogurt, and 1 teaspoon of Italian seasoning until well combined. Set aside.
3. 3. Spread 1/2 cup of no-sugar-added spaghetti sauce evenly across the bottom of a greased 13 x 9 x 2-inch baking dish.
4. 4. Place 3 whole wheat pasta over the sauce. Spread 1/3 of the spinach and ricotta mixture over the noodles, followed by 1/3 of the remaining spaghetti sauce. Repeat this layering process two more times, ending with the sauce on top.
5. 5. Sprinkle 1 cup of shredded paneer and 3 tablespoons of grated Parmesan cheese evenly over the top layer.
6. 6. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
7. 7. Remove the foil and bake uncovered for an additional 25 minutes, or until the cheese is melted and bubbly.
8. 8. Let the lasagna stand for 10 minutes before slicing and serving.