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Skinny Spinach Lasagna Recipe - Discover our skinny spinach lasagna recipe. Easy to make, healthy, and packed with flavor. Perfect for a guilt-free comfort meal

Skinny Spinach Lasagna Recipe

This skinny spinach lasagna is the ultimate comfort food recipe for those seeking a lighter, healthier version of the classic Italian dish. Crafted with fresh spinach, creamy ricotta, and tender no-boil noodles, this recipe offers all the deliciousness without the heavy guilt. Perfect for a weeknight dinner or a special occasion, this spinach lasagna is surprisingly easy to prepare and delivers a satisfying, flavorful meal that will impress everyone at the table.
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Prep Time 1 hour
Total Time 1 hour
Servings: 8
Ingredients Method Notes

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

Method
 

  1. 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.
  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 (totally optional, but makes for a really nice texture).
  3. Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9x13 pan.
  4. 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.
  5. 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.
  6. 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.
  7. 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.