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Spinach Lasagna II

Spinach Lasagna II

Joelene Craver

Joelene Craver

A tasty recipe that will make others believe that you spent hours in the kitchen, but only you'll know that you didn't!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 1159 mg
  • 46%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch baking dish.
  2. In a medium saucepan, combine spaghetti sauce mix, tomato sauce, tomato paste and water. Bring to a boil over medium heat then remove from heat and let cool.
  3. In a medium bowl, beat the eggs and combine them with the ricotta or cottage cheese, salt, spinach and 1/4 cup of the Parmesan cheese.
  4. Spread one half cup tomato sauce mixture into the prepared baking dish. Place half the uncooked noodles over the sauce, spread with half the spinach mixture, half the mozzarella cheese, and half of the tomato sauce. Repeat layers, using remaining ingredients. Top with remaining Parmesan cheese.
  5. Cover dish securely with aluminum foil and bake for in the preheated oven 1 hour. Let stand 10 minutes before cutting and serving.
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Reviews

schmerna
133

schmerna

12/21/2003

I used ricotta cheese instead of cottage cheese, fresh spinach and a premade jar of sauce. The lasagna came out beautiful and yummy.

Bakery Girl
107

Bakery Girl

2/25/2008

I've made this recipe three times since I saw it online. It was really easy. Instead of making the sauce with sauce mix, tomato paste and tomato sauce you can use a can of spaghetti sauce. Cottage cheese works just as well as the ricotta. I also used fresh spinach because I did not have frozan on had- I stemmed the spanish first and tore off the stems.

Marla
76

Marla

3/1/2006

This is very good lasagna. I followed the instructions exactly, except I used a 15 oz can of tomato sauce instead of an 8 oz can. I can't imagine an 8 oz can would have been enough. I cooked for the length instructed but the noodles were still a little tough. The taste was great and the sauce was very rich and full of flavor. I will definitely make this again but try cooking the noodles first. **I have to add that this lasagna was 100 times better heated up the next day. The sauce was tastier and the noodles more tender.

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