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Spinach Lasagna

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Spinach Lasagna



  • 8 large lasagna noodles
  • 30 oz. frozen spinach, defrosted and well-drained
  • 2 egg whites
  • 1½ cups low-fat 1% cottage cheese, partially drained
  • 3 cups skim mozzarella cheese, sliced
  • 3/4 cup parmesan cheese
  • 6 cups tomato sauce for lasagna


Tip: To drain spinach, place defrosted spinach in the middle of a kitchen towel. Fold towel over and wring from both sides over kitchen sink to squeeze out as much liquid as possible.

  1. Preheat oven to 350◦ F.
  2. Mix drained spinach with egg whites.
  3. Cook lasagna noodles, drain and rinse.
  4. Distribute 1 ½ cups of tomato sauce evenly on the bottom of a very large lasagna pan. Next layer half of the lasagna noodles, followed by half of the cottage cheese, mozzarella cheese, and spinach mixture. Put another 1 ½ cups of tomato sauce on top. Continue layering with the remaining lasagna noodles, cottage cheese, mozzarella cheese and spinach mixture.
  5. Sprinkle parmesan cheese on top.
  6. Cover pan with foil. Bake for approximately 1 hour. Remove foil and let stand for 10 minutes. Serve with remaining 1 ½ cups of tomato sauce.

Nutritional Analysis | Serves: 12

Calories: 346
Fiber: 4 g
Fat: 19 g
Protein: 24 g
Saturated Fat: 11 g
Cholesterol: 50 mg

*Nutritional Analysis includes parmesan cheese garnish and Cucina Antica pasta sauce. Does not include salt and pepper to taste.

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services