Spinach lasagna recipe with pics

:laugh: I changed up a few things, not because anything was wrong with what you shared. I bolded a few things and such so when I did a copy/paste/print it would come out in bold etc. Oh and I added in the serving size for anyone that sees it in the future for reference. I hadn't noticed it was missing until someone asked.

Looks like such a yummy recipe... so you LOVED it? OK, truth time, I hate hate cooking Lasagna noodles, I think I've tried twice or maybe only once. They were shredded in pieces I was so upset. So the next time I bought the type that cook themselves in the dish. I realize they won't be wholegrain but I think I'll use those and save some brain cells. I'll look for whole grain, it's definitely worth checking, maybe they do have them now!

melissa6771 wrote: »

Spinach lasagna recipe

I used my own homemade sauce, skim milk, and regular lasagna noodles.

The nutritional info is for the recipe as written here.

Ingredients

1 tablespoon olive oil
2 1/4 cups chopped onion (about 2 medium)
2 garlic cloves, minced
1 (16-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/3 cup all-purpose flour (about 1 1/2 ounces)
3 cups 2% reduced-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 (26-ounce) jar marinara sauce, divided
Cooking spray
12 cooked whole wheat lasagna noodles, divided
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
Parsley sprigs (optional)

Preparation

Preheat oven to 375°.

Heat oil in a large skillet over medium heat. Add onion; cook 10 minutes or until onion is browned, stirring occasionally. Stir in garlic and spinach. Reduce heat, cover, and cook 3 minutes or until spinach is tender. Set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, milk, salt, black pepper, and red pepper in a small saucepan, stirring with a whisk. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 1 minute, stirring frequently. Add 2 cups milk mixture to spinach mixture. Cover remaining milk mixture, and set aside.

Spread 1/2 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce; top with half of spinach mixture. Top with 3 lasagna noodles, 1 cup marinara sauce, and 3/4 cup cheese. Layer 3 more lasagna noodles, remaining spinach mixture, and remaining 3 lasagna noodles. Top with remaining marinara sauce. Pour reserved milk mixture over the top, and sprinkle with remaining 3/4 cup cheese. Bake at 375° for 50 minutes or until lasagna is browned on top. Garnish with parsley sprigs, if desired.

Nutritional Information

Makes 8 Servings

Calories 328
Calories from fat 25 %
Fat 9.3 g
Sat fat 3.8 g
Mono fat 3.6 g
Poly fat 1.2 g
Protein 17.3 g
Carbohydrate 45.6 g
Fiber 6.9 g
Cholesterol 19 mg
Iron 3.1 mg
Sodium 726 mg
Calcium 371 mg

rushmermh wrote: »

Don't like cooking lasagna noodles? Don't!

I've always used uncooked noodles in my lasagna (and no, you don't need to purchase "oven-ready" noodles either - regular works perfectly!).

My lasagna always bakes perfectly and tastes wonderful. That's what everyone always tells me anyway!

So skip the noodle-cooking. It's completely unnecessary.