Spinach Lasagna


  • 1 package frozen chopped spinach, thawed and drained
  • 1 3/4 cups nonfat ricotta cheese
  • 2 egg whites
  • 1/4 cup Parmesan cheese
  • 1 tsp onion powder, divided
  • 1 tsp garlic powder, divided
  • 1 can tomato sauce, no salt added
  • 1 can tomato paste, no salt added
  • 6 lasagna noodles, cooked according to directions without salt or fat
  • Nonstick cooking spray
  • 1/2 cup shredded, low-fat mozzarella cheese


  1. Preheat oven to 175°C.
  2. In a large bowl combine the spinach, ricotta cheese, egg whites, Parmesan cheese, 1/2 tsp onion powder and 1/2 tsp garlic powder. Mix well. Set aside.
  3. In another bowl combine the tomato sauce, tomato paste, 1/2 tsp onion powder, 1/2 tsp garlic powder, and 1/2 tsp salt-free seasoning. Mix well. Set aside.
  4. Cut the cooked lasagna noodles in half to make 12 pieces.
  5. Spray a medium-size baking dish with nonstick cooking spray.
  6. In the dish, layer the tomato sauce, lasagna noodles, and spinach mixture, ending with the sauce. Top with mozzarella cheese.
  7. Cover and bake for 30 to 35 minutes. Let sit 5 minutes before serving.
  8. Makes 4 servings.
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