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Easy Spinach Lasagna

Easy Spinach Lasagna

3/4 cup chopped onion (optional)
16 ounce can diced tomatoes
12 ounce can tomato paste
2 cups water
1 tablespoon dried basil
1 teaspoon minced garlic
2 cups cottage cheese
1/4 cup parmesan cheese
1 tablespoon parsley flakes
2 beaten eggs
1 teaspoon salt
1/2 teaspoon pepper
10 ounce package frozen chopped spinach, thawed, well drained *
7-9 lasagna noodles
3 cups mozzarella cheese, shredded

- Combine onion, tomatoes, tomato paste, water, basil, and garlic. Simmer for 30 minutes. (See note below)
- Combine cottage cheese, eggs, parmesan cheese, parsley flakes, salt, pepper, and spinach.
- In a 9 x 9 inch deep-dish baking dish, spread small amount of meat sauce on bottom. Place 3 noodles, 1/3 cottage cheese mixture, 1 cup mozzarella cheese, 1/3 tomato sauce, sprinkle with parmesan cheese. (Break noodles to fit baking dish) Repeat layering two more times.
- Bake at 350 degrees F. for about 1 hour. Use fork to check if noodles are done. Let stand 10 minutes before serving.

- A 24 to 32 ounce jar of spaghetti sauce can be substituted for the tomato sauce mixture.
- 10 once bag of fresh spinach can be used. Saute in 1 tbsp. of oil in non-stick pan until spinach is cooked, or steam in pan with boiling water using steamer basket. Drain well in strainer removing as much water as possible. Cut spinach with kitchen shears.
- This recipe can be halved and baked in a glass loaf pan.


Easy Spinach Lasagna
Nutrition Information
Easy Spinach Lasagna
Serving Size:
Amount Per Serving
Calories 3096.25
Calories from Fat 1003.63
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
Vitamin A 877%
Vitamin C 215%
Calcium 544%
Iron 168%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Serving Size: 
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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon