Skinny Spinach Lasagna

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Total Time

1 hour 25 minutes

Prep Time

25 mins

Cook Time

1 hour

Rating

(54)

Ingredients

12 servings

2 tablespoons butter
1 tablespoon minced garlic
2 teaspoons minced fresh thyme
6 ounces fresh spinach
2 lbs ricotta cheese (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 (Trader Joe’s tomato basil recommended)
2 cups shredded mozzarella cheese

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Preparation

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Step 1

Melt the butter in a large skillet over medium heat. Add the garlic and thyme; sauté for 2-3 minutes. Add the spinach; sauté until just barely wilted, about 2 minutes. Remove from heat.

Step 2

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 (optional).

Step 3

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.

Step 4

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.