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Spinach Lasagna

Spinach Lasagna
Makes:
8 to 10 servings
Prep Time:
20
minutes
Total Time:
75
minutes
Packed full of amazing flavors and easy-to-prepare, this Spinach Lasagna will be a real crowd pleaser. Top with grated Parmesan cheese for extra flavor and bake covered. For a golden top, bake uncovered for the last 10 minutes. This is a great choice for parties or large family meals when you are looking for an attractive and simple to serve dish.

In this recipe:


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Ingredients:

  • 4 cups lowfat milk
  • 3 tablespoons all-purpose flour
  • 1 1/2 MAGGI Chicken Flavor Bouillon Tablets, crumbled, divided
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons vegetable oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 packages (10 ounces each) frozen spinach, defrosted and drained
  • 1 container (15 ounces) lowfat ricotta cheese
  • 1/2 cup (1.5 ounces) grated Parmesan cheese
  • 12 lasagna pasta noodles, cooked and kept warm
  • 3 tablespoons grated Parmesan cheese

Directions:

PREHEAT oven to 375° F.

COMBINE milk and flour in medium saucepan; mix well. Add 1 tablet crumbled bouillon and nutmeg. Cook over medium-low heat, stirring constantly, for 5 minutes or until bouillon is dissolved and sauce is thickened; set aside.

HEAT oil in medium skillet over medium heat. Cook onion and garlic, stirring frequently, for 2 minutes or until onion is tender. Add spinach and remaining ½ tablet crumbled bouillon. Cook, stirring frequently, for 1 minute or until bouillon is dissolved. Remove from heat. Add ricotta cheese and ½ cup Parmesan cheese; mix well.

SPREAD ¼ cup white sauce on bottom of 13 x 9-inch baking dish. Place 4 lasagna noodles on top of sauce. Spread 1 cup ricotta cheese mixture on top of lasagna noodles; top with ½ cup white sauce. Repeat process. Finish last layer with 4 lasagna noodles; top with remaining sauce. Top with 3 tablespoons Parmesan cheese. Cover with foil.

BAKE for 35 minutes; remove foil. Bake for an additional 10 minutes or until golden on top.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 330
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 5g (24% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 710mg (30% of DV)
  • Carbohydrates: 43g (14% of DV)
  • Dietary Fiber: 4g (14% of DV)
  • Sugars: 11g
  • Protein: 19g
  • Vitamin A: 170% of DV
  • Vitamin C: 30% of DV
  • Calcium: 40% of DV
  • Iron: 15% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Spinach Lasagna

Ingredients

  • 4 cups lowfat milk
  • 3 tablespoons all-purpose flour
  • 1 1/2 MAGGI Chicken Flavor Bouillon Tablets, crumbled, divided
  • 1/4 teaspoon ground nutmeg
  • 2 teaspoons vegetable oil
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 packages (10 ounces each) frozen spinach, defrosted and drained
  • 1 container (15 ounces) lowfat ricotta cheese
  • 1/2 cup (1.5 ounces) grated Parmesan cheese
  • 12 lasagna pasta noodles, cooked and kept warm
  • 3 tablespoons grated Parmesan cheese

 

Directions

PREHEAT oven to 375° F.

COMBINE milk and flour in medium saucepan; mix well. Add 1 tablet crumbled bouillon and nutmeg. Cook over medium-low heat, stirring constantly, for 5 minutes or until bouillon is dissolved and sauce is thickened; set aside.

HEAT oil in medium skillet over medium heat. Cook onion and garlic, stirring frequently, for 2 minutes or until onion is tender. Add spinach and remaining ½ tablet crumbled bouillon. Cook, stirring frequently, for 1 minute or until bouillon is dissolved. Remove from heat. Add ricotta cheese and ½ cup Parmesan cheese; mix well.

SPREAD ¼ cup white sauce on bottom of 13 x 9-inch baking dish. Place 4 lasagna noodles on top of sauce. Spread 1 cup ricotta cheese mixture on top of lasagna noodles; top with ½ cup white sauce. Repeat process. Finish last layer with 4 lasagna noodles; top with remaining sauce. Top with 3 tablespoons Parmesan cheese. Cover with foil.

BAKE for 35 minutes; remove foil. Bake for an additional 10 minutes or until golden on top.

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