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Spinach Lasagna


  • Lasagna noodles (12 items) (try to but the ones which do not need to be pre-cooked)
  • 2 cups low fat ricotta cheese
  • 2 eggs
  • 1 tbsp chopped parsley
  • 1 cup parmesan cheese
  • 2 (9 oz each) packages frozen spinach, thawed, drained
  • 8 oz package of fresh mushrooms, sliced
  • 1 tbsp no trans fat margarine
  • 1 small can sliced pitted black olives (4.25 oz)
  • 1 can (12 oz) spaghetti sauce (no added salt)
  • 1 medium can stewed/crushed tomatoes (12 oz)
  • 8 oz grated part-skim mozzarella cheese
  • No-stick spray


  1. Cook the lasagna noodles if they need to be pre-cooked. Combine ricotta cheese, eggs, parsley & ½ cup parmesan cheese.
  2. Brown mushrooms in margarine in non stick skillet at medium heat.
  3. Place 3 lasagna noodles in the bottom of 9 x 13” pan (spray first with no stick spray)
  4. Spread 1/3 of the cheese mixture on top.
  5. Layer 1/3 spinach, mushrooms and olives on top.
  6. Spread on spaghetti sauce and tomatoes next.
  7. Repeat layers twice: noodles, ricotta, spinach, mushrooms, olives, spaghetti sauce, tomatoes, then top with mozzarella cheese and the remaining ½ cup Parmesan cheese.
  8. Bake at 375 degrees for 45 minutes; let sit for 15 minutes before serving.


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Other Presentation ideas

Garnish with parsley and fresh tomato.

Menu suggestions

Serve with green salad.

Courtesy of:
Vicky Ferguson RD, CDE
Connie J. Buss, RD, LD, CDE

Nutrition Facts Servings Per Recipe: 6
Amount Per Serving Calories 544
Total Fat 21.2g
Saturated Fat 10.9g
Monounsaturated Fat 1.6g
Polyunsaturated Fat 6.2g
Sodium 1094.3mg
Total Carbohydrate 54 g
(after subtracting fiber =47.4g)
Dietary Fiber 6.6g
Protein 40.1g

Exchanges per Serving

3 Starch
6 Lean Meat
3 Carbohydrate Choice