Low-Fat Vegetarian Spinach Lasagna Recipe
Italian cuisine · 400 calories
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
- - Dolls House Miniature Handmade Parmesan Cheese Wheel
- 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
- 200 G Authentic Greek Yogurt
- - Petti Delicato Extra Fine Passata
- 600G Picard Organic Chopped Spinach With Cream
- - Schwartz Italian Seasoning
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 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. Spread 2 1/2 cups of passata evenly across the bottom of a greased 13 x 9 x 2-inch baking dish.
- 4. Place 3 whole wheat lasagna noodles over the sauce. Spread 1/3 of the spinach and ricotta mixture over the noodles, followed by 1/3 of the remaining passata. Repeat this layering process two more times, ending with the sauce on top.
- 5. Sprinkle 1 cup of ricotta cheese and 3 tablespoons of grated Parmesan cheese evenly over the top layer.
- 6. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- 7. Remove the foil and bake uncovered for an additional 25 minutes, or until the cheese is melted and bubbly.
- 8. Let the lasagna stand for 10 minutes before slicing and serving.