A Simple Spinach Lasagna Recipe

stop watch; spinach lasagna recipe


Reach for this simple and tasty spinach lasagna recipe when you want dinner on the table fast. Suitable for both omnivores and lacto-vegetarians, it calls for a bottled sauce—which may lack appeal if you’re a purist or have plenty of time for cooking. If you do not, however, that short-cut facilitates a quick and tasty dinner when you're in a hurry.

The recipe also calls for tofu,
and if you think you might include it, please be sure to read the pre-prep note in the recipe. This lasagna recipe will serve two generously with leftovers but could also stretch to four, if you also serve a big salad. (Probably no second-helpings, though).



You Want a Spinach Lasagna Recipe?

We've got one...and it's easy!


                           Ingredients

  • 12 lasagna noodles
  • 1/2 block of tofu, crumbled and sautéed lightly beforehand. Click here for a pre-preparation tip).
  • Chopped garlic to taste (optional)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/2 cup nonfat or low-fat cottage cheese (drained and rinsed)
  • 1/2 small onion, chopped
  • 1 package baby spinach (or frozen spinach thawed and drained)
  • 2 to 3 cups of homemade marinara sauce from fresh tomatoes or low-sodium canned tomatoes OR 1 (24-ounce) jar marinara sauce, although you may not need it all; watch out for excess salt and sugar in bottled sauces...
  • 1/4 cup shredded reduced-fat mozzarella or Swiss cheese
  • 1/4 cup shredded parmesan cheese 

Preparation

  1. Cook the lasagna noodles just till the al-dente stage; drain and set aside.
  2. As the pasta is cooking, brown the cooked tofu (and garlic, if you choose) in a little olive oil, sprinkling on the dried basil and oregano as you stir.
  3. Remove and set aside in a mixing bowl; add in the cottage cheese.
  4. Splash a bit more olive oil in the pan if necessary, and sauté the chopped onions until they’re soft; then add the spinach and sauté until soft—five minutes or so.
  5. Drain (and chop, if you used fresh spinach). Then add to the tofu mixture and toss, sprinkling in the black pepper.





Assembly

  1. Spoon a layer of your marinara sauce into the bottom of a 9” x 9” baking dish or equivalent thereof. If you're using bottled sauce, try heating about 2 cups first, mixing in a teaspoon or two of pesto and a nice dollop of red wine for added flavor; if you need more sauce at the end, simply add a little from the jar.

  2. Layer on 4 of the noodles; then spread half the tofu/spinach/cheese filling onto the noodles.

  3. Lay down another 4 noodles, and spread with the other half of the filling.

  4. Spoon a thin layer of the marinara sauce onto the second layer.

  5. Top with the last 4 noodles, adding enough of the remaining sauce to cover the noodles generously.

  6. Sprinkle on the cheese (first the mozzarella, then the parmesan), cover with aluminum foil, and bake for about 45 minutes.

  7. Remove foil and bake for another 10 to 15 minutes to crust the cheese a bit.

Remove from the oven, and let stand for 10 minutes or so. Serve with salad and crusty bread for a hearty and informal supper. And one that’s quick and reasonably healthful. Enjoy!




The material at this site is NOT medical advice, as I am neither doctor nor nutritionist. What I am is merely someone who's lived successfully on a vegetarian diet for many decades...and I transitioned from omnivore to vegetarian gradually. Please check with your doctor if you're considering big changes to your own diet. Also, be sure to find a dependable source of Vitamin B12.