Skinny spinach lasagna? It’s got thick layers of sauce, noodles, ricotta, spinach, and Mozzarella.
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oh Lindsay! this recipe is magic!! I just made it and it is delicious!! Thanks a lot for sharing all these good plates 🙂
Mariana
This just in: we got a Costco membership.
More accurately, we got a Costco membership so we could get a TV.
HOLD THE PHONE I know I know I know. If you’ve been a reader, a) you just got 100 sweet friend points, and b) you already know our TV dilemma.
The dilemma goes something like this –> We wanted to watch the Olympics. And the Superbowl. And the Bachelor Finale. And any movie not on our laptops. But we didn’t have a TV and we didn’t want to buy one.
How To Make Our Spinach Lasagna:
The backstory to all this is that Bjork grew up without a TV and, maybe as a result or maybe just because? he “turned out” to be so awesome. I really mean that. He is SO awesome. Please gag right now. But honestly, it seems like not having a TV by default must impart some kind of extra creative cool juice into people, and yes to that.
The dilemma continued to get complicated being that we didn’t want a TV, but we actually loved (and still love, presently, now) watching TV. We would watch TV even when we didn’t have one, except we’d just be forced to watch it on our laptops via Netflix since we were too stubborn to actually get a TV.
Plus add in the dimension of inviting people over. You’d think it wouldn’t be a big deal, but it’s somehow a lot easier to invite people over for a movie, a season finale, or a game than to invite them over “to sit and talk”. EVEN THOUGH that’s really our ultimate goal, and usually where the TV watching leads to anyways, it’s just not quite as easy of a invite.
Oh my gosh. We’re weird overthinkers.
In the end, we went to Costco and got a TV. We sold out to the TV lifestyle for the sake of inviting friends over. And for the sake of me watching shows and learning things like how to train my future dog through the genius of The Dog Whisperer. The TV? It’s a little on the big side, it’s sitting right in the middle of our living room, and it has a PS500 or whatever they’re called set up so Bjork can get his video game on. The whole thing is just a major treat.
The funny thing? Since getting it, we’ve watched even less “TV” than we normally do. This is a big relief because like I’ve mentioned several times, we love TV watching… which is why we are probably also in the category of extremely high risk for time-wasting for days in front of big screens. So far, so good. *fist bump* Definitely don’t go giving me any show recommendations because you know when I get hooked, I’mma be long gone.
And while we’re at it with the fist bump, let’s plate bump for this SUPER good lasagna that is thick, cheesy, and laced with delicate sauteed spinach in a creamy ricotta layer.
Sitting in front of the TV while eating a second and a half slice of Skinny Spinach Lasagna? I’m not saying, I just saying.
PS. The show recommendations? I changed my mind. Gimme whatcha got.
More Top-Rated Lasagna Recipes
Skinny Spinach Lasagna
- Total Time: 1 hour 25 minutes
- Yield: 12 1x
Description
This Skinny Spinach Lasagna has thick layers of sauce, noodles, ricotta, spinach, and Mozzarella – queue the mouth watering!
Ingredients
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 2 teaspoons minced fresh thyme
- 6 ounces fresh spinach
- 2 lbs. ricotta cheese (I used 1 lb. whole milk and 1 lb. nonfat)
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- a squeeze of lemon juice (optional, to taste)
- 12 no-boil lasagna noodles
- one 24 ounce jar of spaghetti or marinara sauce (I used Trader Joe’s tomato basil)
- 2 cups shredded mozzarella cheese
Instructions
- 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 9×13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour 1/2 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.
- Prep Time: 25 mins
- Cook Time: 1 hour
- Category: Dinner
- Cuisine: Italian
Keywords: lasagna recipe, healthy lasagna, spinach lasagna, veggie lasagna
I have been making your “Skinny Lasagna” for some time!! We love it 🎶
I have made this recipe multiple times and we love it so much! Thank you for all your recipes and I’m looking forward to making some more of your recipes.
So easy and so good!! Will definitely be a staple in our household. Could I prep this ahead of time?
This is my GO TO lasagna recipe it is delicious. I do not add the water and rather boil the noodles per box instruction (mine is 4min) and I just bake the lasagne as is. You could still cover it for majority and then uncover. I found the water part unnecessary. SO GOOD! And I definitely recommend the food processor part. And the lemon and nutmeg are great.
I’ve been making this lasagna for years! Always a favorite with family and friends. It’s simple and delicious! We add ground turkey to ours and make ahead for gatherings.
This Skinny Spinach Lasagna looks amazing! I love how you made it healthier without sacrificing flavor. Can’t wait to try this recipe for my family! Thank you for sharing!
This Skinny Spinach Lasagna looks amazing! I love how you’ve made a healthier version without sacrificing flavor. I can’t wait to try it out for dinner this week! Thanks for sharing!
If we use dry whole wheat noodles (precooked) do we still need to add the water??
Hi, this recipe is exactly what I’ve been looking for. Thank you for sharing it! I can’t wait to make it! Question: for the marinara, it’s one 24 oz jar, not 124 oz jar, correct?
Good question! One 24-ounce jar. Just updated the recipe card too so it’s a bit clearer.
I know someone asked this in the comments, but I wasn’t satisfied with the response. I am trying to make this recipe for a new mother, and it’s going to be frozen when I give it to her. Do I add the water or change the recipe at all? What do I tell her about baking it? Just put it out to thaw and then bake per directions above? Thank you for the advice!
I would like to use traditional lasagna noodles and boil them first. Can I then eliminate the 1/2 cups of water?
Or do you really suggest I use no boil noodles?
This was my first time making lasagna and it turned out SO good!!! I’m considering making it for my parents when they come visit, but my mom prefers gluten free foods. Would I have to modify the cooking time at all with gluten free noodles?
This is a great recipe and if you replace the noodles with thin sliced zucchini, you will be amazed at how good this is. Make sure too remove as much moisture as you can from the zucchini. I use paper towel. Some use salt and the oven. I find my method the quickest method and works every bit as well. Thanks for the recipe.
Great recipe, so simple and easy. I didn’t end up putting the 1 cup total water in mine as my pan was getting really full, but I didn’t have any issues with moisture or the pasta being cooked enough. It was really tasty and wholesome, would totally make it again.
Everytime I make this lasagna my hubs says its his favorite and my 5 yr old loves it too which is a huge win considering he is not a fan of spinach. This is my go to for family gatherings, potlucks, having people over for dinner, etc. Easy, healthy, delicious, and makes for great leftovers!
Man. This recipe was wayyyyy off for us! There’s no way all of this would have in a 9×13 pan. Even with only 1lb of Ricotta it took a 9×13 and a 9×9. We didn’t even do the spinach! We didn’t do the water either. We would have been better off just winging a recipe by eye. Seriously how is this considered “skinny” with such an excessive amount of ricotta? I’ve never given a recipe one star in my life but this one earned it.
Sorry to hear that it didn’t work out. We appreciate the feedback, Danyette!
This recipe is delicious ~ I’ve made it a number of times.
But there are a few problems with it. I use the Barilla oven-ready noodles and they are too short for a 9 x 13 pan. Also, when spooning out the mixture and cheese onto the noodles in the pan, it would be so much easier to have specific measurements instead of using terms like ‘use 1/4 of the mixture’ or 1/4 of the cheese. It’s hard to measure like that.
Otherwise, it’s a lovely vegetarian lasagna version.
Thanks.
Great feedback! Thank you!
I was going to prepare lasagna recipe today and not bake until Saturday. Will this effect the recipe? Wasn’t sure what the water would do ?
You should be fine in waiting to bake until Saturday!
This recipe is so great and part of my routine. I substitute the ricotta for cottage cheese, and do not add the water and this comes out great every time. Thank you!
Hey, if I wanted to add some protein to this dish, say, tofu, is that feasible? I’d think I’d squeeze the water out, crumble, and sauté with some garlic and thyme, and maybe some pepper?
Sounds like a great plan, Micah!
This looks delicious but have a question. Your comments stated that each slice has 250 calories but the nutritional info at the bottom states 326. Which is correct?
Thanks for letting us know Marsha! The nutrition facts at the bottom of the recipe are correct. We will get the post updated.
I’ve made this a ton of times and my family loves it. If I want to assemble this today to bake tomorrow, can I refrigerate it after assembling – will it still be good if I bake it from the fridge tomorrow for dinner? Or should I bake it today, freeze or refrigerate, then reheat tomorrow?
I sure wish I could figure out how to save recipes from this blog to my Lose It recipe file!
Hi I was wondering if you can refrigerate this lasagna after assembling and then cook it a day or two later?
We haven’t tried that before, but we’re guessing it’d work to bake it the next day.
How much sat fat? Needed to calculate points for WW.
10 grams of saturated fat here. Hope this helps, Barbara!