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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Spinach Whole Wheat Lasagna

Source: dLife

Whole wheat lasagna stuffed with fresh herbs, crunchy walnuts, spinach, and cheese.

Rating:
Prep Time:	25 minutes
Cook Time:	1 hours
Difficulty:	Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	395.1

Total Carbs	44.7 g

Dietary Fiber	7.4 g

Sugars	7.1 g

Total Fat	12.5 g

Saturated Fat	3.5 g

Unsaturated Fat	2.4 g

Potassium	273.9 mg

Protein	23.6 g

Sodium	475.9 mg

Dietary Exchanges 12.5 Fat, 1.0 Vegetables, 1.1 Meat, 0.3 Milk, 2.0 Starch, 0.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp olive oil 12.0
12 each medium garlic cloves 8.0
8 cup fresh baby spinach 0.25
0 1/4 tsp salt 2.0
2 each eggs 1.0
1 cup nonfat cottage cheese 1.0
1 cup part skim ricotta cheese 3.0
3 tbsp chopped walnuts 3.0
3 tbsp chopped parsley 3.0
3 tbsp fresh chives 4.0
4 tbsp fresh basil 2.0
2 cup fat free milk 0.25
0 1/4 cup white all purpose flour 0.25
0 1/4 tsp black pepper 1.0
1 each cooking spray 9.0
9 piece Pasta, lasagna, whole wheat, dry 1.0
1 each fresh plum tomatoes 0.25
0 1/4 cup reduced fat grated parmesan cheese

Directions

Lightly toast walnuts by cooking in a small nonstick pan. Stir often until lightly brown, do not overcook; set aside.
Preheat oven to 375 degrees F.
Heat 1/2 tablespoon of the oil in a large pan over medium heat and sauté the garlic until lightly browned, about 1-2 minutes. Remove garlic from pan and set aside on a small plate.
Return pan to stove and cook 1/2 of the spinach until it wilts, about 4-5 minutes. Stir in 1/8 teaspoon of salt and place in a bowl; set aside.
Again return pan to stove and add the remaining 1/2 tablespoon of oil and the other 1/2 of the spinach, sauté until wilted, 4-5 minutes. Stir in remaining 1/8 teaspoon of salt, remove from pan and add to the bowl with the other spinach.
Allow spinach to cool completely then add the eggs, cottage cheese, half of the garlic, the ricotta, toasted walnuts, parsley, chives, and 1 tablespoon of the basil. Gently stir to combine.
Whisk together the milk, flour, and remaining garlic in a pot over medium heat. Cook until thickened, about 8-10 minutes, stir constantly. Remove from heat and stir in the remaining 3 tablespoons of basil and pepper.
Lightly spray a 9x13 inch baking dish with nonstick cooking spray. Spread 1/2 cup of milk sauce from step 7 on the bottom of the dish. Place 3 lasagna noodles lengthwise over sauce then top with 1/2 of the spinach cheese mixture.
Begin next layer with 1/2 cup of milk sauce, then add 3 noodles, top with remaining spinach mixture, another 1/2 cup of sauce, and then top with remaining layer of noodles. Pour the remaining sauce on top.
Place tomato slices evenly on top, sprinkle with cheese, and cover with aluminum foil.
Place in oven and bake for 15 minutes, remove cover and continue baking until sauce is bubbly, about 20 additional minutes. Let sit 15 minutes before serving.