Spinach Lasagna - The Healthy Way!

Healthy Low Cal Spinach Lasagna

Healthy Low Cal Spinach Lasagna

This is such a great recipe!  It tastes like you are eating something really unhealthy but instead you are packing in fresh and nutritious veggies and whole wheat pasta!  

  • 1 Tbsp Olive Oil
  • 2 Garlic Cloves, minced
  • 1/3 cup All Purpose Flour
  • 3 cups 2% Milk
  • 1/2 tsp Salt
  • 1/4 tsp Ground Red Pepper
  • 1 Package Fresh Mushrooms, sliced
  • 6 oz Shredded Part Skim Mozzarella Cheese
  • 2 1/4 cups Chopped Onion
  • 16 oz Frozen Chopped Spinach (thawed, drained, squeezed dry)
  • 26 oz Jar Marinara
  • 1/4 tsp Pepper
  • 12 Whole Wheat Cooked Noodles
  • McCormick's Seasoning Salt

Preheat oven to 375.  Heat oil, brown onions, add garlic and spinach, reduce heat, cover.  Cook 3 minutes.  Combine flour, milk, salt & peppers in sauce pan.  Stir with whisk often.  Bring to boil.  Reduce heat and simmer 1 minute.  Add 2 cups to spinach mixture.

Spread 1/2 cup marinara in bottom of a casserole dish coated with cooking spray.  Arrange 3 to 4 lasagna noodles (depending on the size of the noodles) over sauce, top with 1/2 of spinach mixture and 1/2 of the mushrooms; sprinkle lightly with McCormick's seasoning salt.  Top with another layer of noodles, 1 cup marinara, 3/4 cups cheese.  Add another layer of noodles, the remaining spinach mixture, and the remaining mushrooms. Sprinkle lightly with McCormick's seasoning salt.  Add another layer of noodles, remaining marinara, and reserved 1 cup of milk mixture.  Sprinkle remaining cheese.  Cover loosely with foil, cook at 375 for 50 minutes; remove foil and cook 5 minutes or until cheese has milted and is slightly browned.  Makes 8 servings.

Calories 330; Fat 9.3g, Fiber 6.9g