A Simple 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!
- 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
- Cook the lasagna noodles just till the al-dente stage; drain and set aside.
- 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.
- Remove and set aside in a mixing bowl; add in the cottage cheese.
- 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.
- Drain (and chop, if you used fresh spinach). Then add to the tofu mixture and toss, sprinkling in the black pepper.
- 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.
- Layer on 4 of the noodles; then spread half the tofu/spinach/cheese filling onto the noodles.
- Lay down another 4 noodles, and spread with the other half of the filling.
- Spoon a thin layer of the marinara sauce onto the second layer.
- Top with the last 4 noodles, adding enough of the remaining sauce to cover the noodles generously.
- Sprinkle on the cheese (first the mozzarella, then the parmesan), cover with aluminum foil, and bake for about 45 minutes.
- 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.