Description
A delicious and healthier version of classic lasagna made with whole wheat noodles and fresh ingredients.
Ingredients
Scale
- 9 whole wheat lasagna noodles
- 1 cup low-fat ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 2 cups fresh spinach
- 2 cups marinara sauce
- 1 tsp dried oregano
- 1 tsp dried basil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the whole wheat lasagna noodles in boiling salted water according to package instructions until al dente; drain.
- In a bowl, mix ricotta cheese with spinach, oregano, and basil until well combined.
- In a baking dish, spread a thin layer of marinara sauce at the bottom. Layer three noodles side by side, followed by half of the ricotta-spinach mixture and some mozzarella. Repeat the layers, finishing with marinara sauce and remaining mozzarella on top.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until bubbly and golden.
- Let cool for 10 minutes before slicing and serving.
Notes
- Feel free to add more vegetables or protein to the layers for added nutrition.
- This lasagna can be made ahead of time and frozen before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 40mg