Spinach Lasagna

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option while grana padano is a more affordable cheese.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular pasta

Whole wheat noodles add fiber while regular pasta is often cheaper.

Heat 2 teaspoons of olive oil in a skillet over medium heat.

Add 2 minced cloves of garlic and sauté until softened but not browned.

Add 1.5 cups of tomato sauce and 2 cups of diced tomatoes to the skillet; stir to combine.

Season with 0.5 teaspoon of oregano and 0.25 teaspoon of black pepper; bring to a simmer.

In another skillet, heat 2 teaspoons of vegetable oil over medium heat.

Add 0.5 cup of chopped onion and 0.5 cup of matchstick carrots; sauté until the onion is translucent.

Add 10 oz of spinach leaves to the skillet; stir until wilted.

Remove from heat and prepare for layering.

Spread some of the sauce on the bottom of a 9x12 baking dish.

Layer 3 uncooked lasagna noodles over the sauce without overlapping.

Add about a third of the remaining sauce over the noodles; spread to cover.

Divide the spinach and carrot mixture in half and spread one half over the sauce.

Dollop 12 oz of ricotta cheese over the spinach mixture, using half of it for this layer.

Repeat the layering process with another set of noodles, sauce, spinach mixture, and ricotta cheese.

Finish with a final layer of noodles and the remaining sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens