How to make Easy Spinach Lasagna

How to make Easy Spinach Lasagna

How to make Easy Spinach Lasagna

This Easy Spinach Lasagna is a smaller batch lasagna recipe made with no boil noodles. It’s a great, quick and easy weeknight dinner recipe!

Serving easy spinach lasagna

 This Easy Spinach Lasagna is quite a bit lighter and it’s a lower fat option when compared to a traditional lasagna. It’s divided by layers of spinach and ricotta cheese, and it uses a white sauce instead of red.

First you’ll make the white sauce. Onions are sautéed, and then flour is stirred in. 1% milk, salt and pepper are added last. The sauce is heated until slightly thickened and hot (about 5 minutes.) One cup of sauce is spread into the bottom of the pan, then 3 no-boil lasagna noodles are laid on top. Half of the ricotta filling is spread on top of the noodles (a mix of ricotta, spinach, egg white and nutmeg). Then layer one more cup of sauce, more lasagna noodles, the rest of the filling, and another cup of sauce. The remaining noodles are placed on top and the remaining sauce too. Continue reading for optional cheese add-ins. Print the full recipe at the end of this post.

Optional add-ins:
Since this recipe is designed to be much lighter than the lasagna you’re probably used to eating, it doesn’t have extra cheeses in it. If you want this lasagna to be cheesy, add shredded mozzarella and Parmmesan cheeses to each layer. Add it to the top too. It will be extra cheesy this way!

Easy Spinach Lasagna
Super simple version of lasagna using spinach with a light white sauce.

1 tablespoon olive oil
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 cups 1% milk
salt and pepper, to taste
15 ounces fat free ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
1 large egg white
1/4 teaspoon ground nutmeg
9 no-boil lasagna noodles
Parmesan cheese for topping, optional
Preheat oven to 400°F.
Heat oil in a nonstick saucepan over medium-high heat. Add the onion and cook until slightly wilted, about 3 minutes. Add flour, stirring until blended. Whisk in milk and bring to a boil. Boil until the white sauce thickens, about 5 minutes. Remove from the heat. Add salt and pepper, to taste.
Meanwhile, combine the ricotta cheese, spinach, egg white and nutmeg in a bowl. Spoon 1 cup of the sauce onto the bottom of an 11×7-inch baking dish. Arrange 3 noodles over the sauce. Spread 1/2 of the ricotta mixture evenly over the noodles. Top with 1 cup sauce. Layer 3 more noodles, the remaining ricotta mixture, and 1 cup sauce. Top with the remaining noodles and sauce. Bake, uncovered, until hot and bubbly, 20 to 25 minutes.
If you want a cheesy element to this lasagna, add shredded mozzarella and Parmesan between layers and on top. Note that the nutritional information will change with added cheeses.