Skinny Spinach Lasagna Recipe

Skinny Spinach Lasagna Recipe

Enjoy a lighter take on classic comfort food with this flavorful spinach lasagna, featuring creamy ricotta and fresh spinach.

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Prep Time 1 hour hr

Total Time 1 hour hr

Course Main Course

Cuisine Italian

Servings 8

Calories 350 kcal

Ingredients

  

• 2 tablespoons butter
• 1 tablespoon minced garlic
• 2 teaspoons minced fresh thyme
• 6 ounces fresh spinach
• 2 lbs ricotta cheese (I used 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

Instructions

 

• Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
• 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 (totally optional, but makes for a really nice texture).
• 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.
• 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.

Notes

– Use a mix of whole milk and nonfat ricotta for the best creamy texture.
– Don’t overcook the spinach; it will continue to cook in the oven.
– Let the lasagna rest for 10-15 minutes after baking to allow it to set.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword spinach lasagna

The technique that makes it

The key to a successful skinny spinach lasagna, especially when using no-boil noodles, lies in managing moisture and ensuring even cooking. The no-boil noodles absorb liquid as they bake, so the filling needs to be moist enough to hydrate them but not so wet that it makes the lasagna soupy. This recipe cleverly uses ricotta cheese as the primary binder and moisture source. The addition of an egg to the ricotta mixture helps to create a stable, creamy filling that holds its shape during baking.

Spinach, while healthy, releases a significant amount of water when cooked. To prevent a watery lasagna, it’s crucial to thoroughly wilt and then squeeze out as much excess moisture as possible from the fresh spinach before incorporating it into the ricotta mixture. This step is non-negotiable for achieving the desired texture and preventing a diluted flavor profile. The minimal amount of butter and garlic used for sautéing the spinach adds a subtle aromatic base without adding excessive fat.

The nutmeg, a classic pairing with dairy and spinach, enhances the richness of the ricotta without adding calories. A squeeze of lemon juice, though optional, provides a bright counterpoint to the creamy cheese and earthy spinach, cutting through the richness and adding a layer of complexity. This balance of flavors and textures, achieved through careful moisture management and ingredient preparation, is what rounds out this spinach lasagna from good to great.

Troubleshooting

• Problem: Watery Lasagna
  Fix: Ensure you thoroughly squeeze all excess water from the cooked spinach. Over-sautéing the spinach can also release more water; wilt it just until tender and then press out the liquid.
• Problem: Dry or Hard Noodles
  Fix: Make sure the ricotta mixture is sufficiently moist to hydrate the no-boil noodles. If your ricotta seems very dry, you can add a tablespoon or two of milk or water to the mixture. Ensure the noodles are fully covered by the filling.
• Problem: Bland Flavor
  Fix: Don’t skip the salt, nutmeg, and optional lemon juice. These ingredients are crucial for developing the depth of flavor. Taste the ricotta mixture before assembling and adjust seasoning as needed.
• Problem: Ricotta Mixture Falls Apart
  Fix: The egg acts as a binder. Ensure it’s well incorporated into the ricotta. If you omit the egg, the filling is more likely to be loose.

Substitutions

• Spinach: Frozen chopped spinach can be used. Thaw it completely and squeeze out all excess water thoroughly before adding to the ricotta. The flavor may be slightly less bright than fresh.
• Ricotta Cheese: Cottage cheese, well-drained, can be substituted for ricotta. It will result in a slightly tangier and potentially grainier texture.
• No-Boil Lasagna Noodles: Regular lasagna noodles can be used, but they must be pre-boiled according to package directions until al dente. This will add extra steps and potentially more moisture.
• Nutmeg: A pinch of ground white pepper can offer a subtle spice, though it won’t provide the same warm, aromatic note as nutmeg.

Pro tips

• Use a mix of whole milk and nonfat ricotta for the best creamy texture.
• Don’t overcook the spinach; it will continue to cook in the oven.
• Let the lasagna rest for 10-15 minutes after baking to allow it to set.

Enjoy this lighter, healthier take on lasagna that doesn’t compromise on flavor. It’s a perfect dish to add to your regular rotation.

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