EWWK: Best Ever Spinach Lasagna


1 16-ounce container low-fat cottage cheese
1 16-ounce container nonfat cottage cheese
2 cups part-skim mozzarella cheese, divided
¼ cup Parmesan Cheese
2 eggs, beaten
1 teaspoon dried basil
1½ 28-ounce jars of pasta sauce
1 14.5-ounce can stewed tomatoes, juice reserved
1 14.5-ounce can diced tomatoes, juice drained
6 packed cups slightly torn fresh spinach (5 ounces)
½ teaspoon Greek seasoning (such as Cavendar’s)
4 garlic cloves, minced
1 9-ounce box oven-ready lasagna noodles (12–16 noodles)


Preheat oven to 425°F.

In a large bowl, combine cottage cheeses, 1 ½ cup mozzarella cheese, Parmesan cheese, eggs and dried basil. Mix well.

In another large bowl, combine pasta sauce, stewed tomatoes with juice, diced tomatoes without juice, garlic, spinach and Greek seasoning. Mix well.

In the bottom of a 9x13-inch baking pan, spread the following evenly:

  • 1½ cups sauce

  • 4–5 noodles, spaced across the sauce

  • ½ of the cheese mixture

  • 1/3 of the remaining pasta sauce

  • 4 noodles

  • all the remaining cheese mixture

  • ½ of the remaining pasta sauce

  • 4 noodles

  • all of the remaining pasta sauce

Wrap the lasagna tightly with a double layer of foil (spray the layer of foil that comes in contact with the food with cooking spray to keep it from sticking). Bake for 60 minutes. Uncover, top with the remaining mozzarella cheese, and return to the oven for 5 minutes to melt the cheese. After 5 minutes, turn the oven broiler on and standby watching as it cooks 6–8 inches under the broiler, removing it from the oven just when it begins to brown. Allow the lasagna to set for 30–40 minutes before cutting into 12 equal pieces.

Yield: 12 servings (serving size: 1 piece)
Nutrient Breakdown: Calories 270 Fat 8g (4g saturated fat) Cholesterol 50mg Sodium 290mg Carbohydrate 30g Fiber 3g Protein 16g
Plate Plan choices: 1 starch, 2 vegetables, 2 medium-fat meats