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Spinach Whole Wheat Lasagna
Source: dLife

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

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
1 1/2 Fat , 1 1/2 Vegetables , 1 1/2 Meat , 1/2 Milk , 2 Starch , 1 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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1 tbsp  olive oil
12 each  medium garlic cloves
8 cup  fresh baby spinach
0 1/4 tsp  salt
2 each  eggs
1 cup  nonfat cottage cheese
1 cup  part skim ricotta cheese
3 tbsp  chopped walnuts
3 tbsp  chopped parsley
3 tbsp  fresh chives
4 tbsp  fresh basil
2 cup  fat free milk
0 1/4 cup  white all purpose flour
0 1/4 tsp  black pepper
1 each  cooking spray
9 piece  Pasta, lasagna, whole wheat, dry
1 each  fresh plum tomatoes
0 1/4 cup  reduced fat grated parmesan cheese
  1. Lightly toast walnuts by cooking in a small nonstick pan. Stir often until lightly brown, do not overcook; set aside.
  2. Preheat oven to 375 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Place tomato slices evenly on top, sprinkle with cheese, and cover with aluminum foil.
  11. 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.

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