Try this Skinny Spinach Lasagna recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/4 teaspoon nutmeg
- 2 cups shredded mozzarella cheese
- 2 teaspoons minced fresh thyme
- 6 ounces fresh spinach
- 2 lbs. ricotta cheese (i used 1 lb. whole milk and 1 lb.
- a squeeze of lemon juice (optional to taste)
- 12 no-boil lasagna noodles
- 1 24 ounce jar of spaghetti or marinara sauce (i used trader joe'
- Carbohydrate 14.0542354034786 g
- Cholesterol 33.9042099827202 mg
- Fat 5.46699049208243 g
- Fiber 0.346019132951539 g
- Protein 7.58723876933402 g
- Saturated Fat 3.17834071374161 g
- Serving Size 1 1 Serving (135g)
- Sodium 145.182150507334 mg
- Sugar 13.7082162705271 g
- Trans Fat 0.489276083482596 g
- Calories 136 calories
Step-by-step
- Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
- In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
- Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan. Layer with 3 lasagna noodles, â…“ of the spinach mixture, ¼ of the tomato sauce, and ¼ of the cheese. Repeat and pour ½ cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour ½ cup water over the whole thing again and cover tightly with oiled foil.
- Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
Molten mozzarella crowns a casserole of tender pasta, herbal ricotta, and vibrant green spinach that yields easily to a serving spoon. Italian home cooks historically relied on whatever seasonal greens grew nearby, shifting away from heavy winter preservation methods as spring arrived. Fresh spinach introduces a bright vegetal note that canned or frozen alternatives simply cannot replicate, though fresh leaves demand careful moisture management during cooking. Sautéing the greens over medium heat for precisely two minutes drives off excess water before it can dilute the ricotta filling. Nutmeg adds a warm, aromatic baseline note, a traditional pairing with leafy vegetables that stretches back through European cookery centuries.
Using no-boil noodles changes the structural dynamics of the baking process entirely. Traditional dried pasta requires boiling to hydrate fully, but oven-ready sheets depend on the surrounding liquid within the marinara sauce and added water to soften properly. Covering the 9x13 pan tightly with oiled foil traps steam, creating an enclosed environment where the starch gelatinizes evenly without drying out the edges. Removing that foil for the final ten minutes allows surface moisture to evaporate and encourages the cheese to brown properly. Pouring exact amounts of water into the corners ensures the bottom layers cook through without turning the ricotta into soup.
A common error involves slicing the casserole straight from the oven while internal temperatures peak and fats remain fluid. Letting the dish rest for ten to fifteen minutes allows the starches to cool slightly and reabsorb lingering liquids, yielding clean, distinct portions instead of a collapsed heap. Temperature control dictates success throughout, from preheating the oven to 375 degrees to letting the residual heat stabilize the interior structure.
Fresh herbs like thyme release volatile essential oils when heated gently in melted butter, infusing the fat before the spinach enters the skillet. Every component works in concert when balanced correctly. The interplay between dairy proteins and vegetable fibers creates structural integrity, transforming simple pantry staples into a cohesive, satisfying meal.
