Best 6 Healthy Spinach Cottage Cheese Lasagna Recipes

Lasagna is a classic Italian dish that is often seen as being unhealthy due to its high calorie and fat content. However, it is possible to make a healthy version of lasagna that is still delicious and satisfying. Spinach and cottage cheese are two ingredients that can be used to make lasagna healthier, as they are both low in calories and fat but high in nutrients. In this article, we will provide a recipe for a healthy spinach and cottage cheese lasagna that is sure to please everyone at your table.

Let's cook with our recipes!

SIMPLE SPINACH LASAGNA

Simple Spinach Lasagna image

So yummy! You can also substitute ground turkey or another veggie for the spinach.

Provided by LSPACE

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon extra virgin olive oil
2 (10 ounce) packages frozen chopped spinach
½ onion, chopped
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, crushed
1 (32 ounce) jar spaghetti sauce
1 ½ cups water
2 cups non-fat cottage cheese
1 (8 ounce) package part skim mozzarella cheese, shredded
¼ cup grated Parmesan cheese
½ cup chopped fresh parsley
1 teaspoon salt
⅛ teaspoon black pepper
1 egg
8 ounces lasagna noodles

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 41.6 g, Cholesterol 48.1 mg, Fat 11.8 g, Fiber 6.2 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1047.6 mg, Sugar 12.7 g

SKILLET SPINACH LASAGNA

Skillet Spinach Lasagna image

Quick and easy way to make lasagna!

Provided by Sharon Thomas

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound Italian sausage roll
8 lasagna noodles, broken into pieces
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups torn fresh spinach
½ cup ricotta cheese
4 ounces fresh mozzarella cheese, sliced
¼ cup grated Parmesan cheese

Steps:

Heat a large skillet over medium-high heat. Cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix noodles into sausage.
Pour crushed tomatoes and tomato sauce over sausage-noodle mixture; bring to a boil. Cover skillet, reduce heat, and simmer until noodles are cooked and sauce is thickened, about 25 minutes. Add spinach, ricotta cheese, and mozzarella cheese; cover skillet and remove from heat. Let lasagna stand for 5 minutes; top with Parmesan cheese.

Nutrition Facts : Calories 633.3 calories, Carbohydrate 52 g, Cholesterol 80.1 mg, Fat 32.7 g, Fiber 4.8 g, Protein 34.3 g, SaturatedFat 14.1 g, Sodium 1685.1 mg, Sugar 10 g

HEALTHY SPINACH & COTTAGE CHEESE LASAGNA

Healthy Spinach & Cottage Cheese Lasagna image

An easy, quick, and healthy vegetarian lasagna that substitutes cottage for ricotta. It's from Martha Rose Shulman's column in the New York Times, "Recipe For Health". MAKE AHEAD: The lasagna can be assembled up to a day ahead of time, covered with plastic and refrigerated. Replace the plastic with foil before baking. It can also be frozen for up to a month.

Provided by blucoat

Categories One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups nonfat cottage cheese or 1 1/2 cups low fat cottage cheese
2 1/2 cups fresh tomato sauce (made with canned tomatoes) or 2 1/2 cups simple marinara sauce (made with canned tomatoes)
12 ounces Baby Spinach or 1 generous bunch spinach, stemmed and washed
salt
freshly ground pepper
1/2 lb no-boil lasagna noodles
1/2 cup freshly grated parmesan cheese (2 ounces)
2 tablespoons breadcrumbs
1 tablespoon extra virgin olive oil

Steps:

Preheat the oven to 375°F Oil a 2-quart baking dish or lasagna dish. Bring a large pot of water to a boil.
Place the cottage cheese in a food processor fitted with the steel blade, and blend until smooth. Add 1/2 cup of the tomato sauce, and blend until smooth. Scrape into a bowl.
Wash the spinach, and wilt in a large frying pan over high heat in the water left on the leaves after washing. Transfer to a colander, rinse briefly and squeeze out excess water. Chop fine (by hand or in a food processor), then stir the spinach into the cottage cheese. Season to taste with salt and pepper.
When the water comes to a boil, salt generously and add enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that's three lasagna noodles). Boil just until the pasta is flexible, about two or three minutes for no-boil lasagna. Using tongs, remove the pasta from the water, and drain on a clean dish towel. Spread a thin layer of tomato sauce on the bottom of the baking dish, and top with a layer of noodles. Top the noodles with a third of the cottage cheese mixture. Use a spatula to spread it evenly over the noodles. Top with 1/2 cup of the tomato sauce, and spread in an even layer. Sprinkle on 2 tablespoons of the Parmesan.
Repeat these layers two more times, using up the cottage cheese/spinach mixture but retaining tomato sauce and Parmesan for the top layer. Cook one more batch of lasagna noodles, and top with the remaining tomato sauce and Parmesan. Sprinkle on the bread crumbs, and drizzle on the olive oil. Cover tightly with foil, place in the oven and bake for 30 minutes until bubbling. If you wish to brown the top, uncover and continue to bake until the top just begins to color, about five minutes. Remove from the heat, allow to sit for five to 10 minutes, and serve.

Nutrition Facts : Calories 151, Fat 5.5, SaturatedFat 2, Cholesterol 9.9, Sodium 746.5, Carbohydrate 14, Fiber 3, Sugar 5.6, Protein 13.1

COTTAGE CHEESE SPINACH LASAGNA

Cottage Cheese Spinach Lasagna image

I love this recipe. I got the original recipe from my sisterhood cookbook and changed it to make it even healthier. Terrific with a green salad and crusty Italian bread.

Provided by mandabears

Categories One Dish Meal

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups low fat mozzarella, shredded
4 egg whites (or the equivalent Egg Beaters) or 3 eggs (or the equivalent Egg Beaters)
24 ounces small curd cottage cheese, i use low fat or 24 ounces ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1 teaspoon salt (optional)
3/4 teaspoon dried oregano
1/2 teaspoon ground black pepper
8 ounces lasagna noodles, uncooked
2 (16 ounce) jars spaghetti sauce, use your favorite
1 cup water

Steps:

Preheat oven to 350 degrees.
Spray a 13x9 pan with cooking spray.
In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
Mix well.
In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
Repeat the layers.
End with sauce on top.
Pour the 1 cup of water around the edges of the lasagna.
Cover tightly with aluminum foil.
Bake for 1 hour and 15 minutes.
Remove from oven.
Let stand covered for at least 15 minutes.

SPINACH LASAGNA RECIPE

Spinach Lasagna Recipe image

Feature a new star on the table with our Spinach Lasagna Recipe. Our scene-stealing Spinach Lasagna Recipe features cheesy spinach, noodles and mozzarella.

Provided by My Food and Family

Categories Lasagna Recipes

Time 1h10m

Yield 9 servings

Number Of Ingredients 7

Ingredients

2 eggs, beaten
1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3 cups KRAFT 2% Milk Shredded Mozzarella Cheese, divided
1/2 cup KRAFT Grated Parmesan Cheese, divided
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce, divided
9 lasagna noodles, cooked

Steps:

Heat oven to 350°F.
Mix eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup Parmesan until blended.
Spread 1 cup pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 3 noodles and half the cottage cheese mixture. Repeat layers. Top with remaining noodles, pasta sauce, mozzarella and Parmesan cheeses.
Bake 45 min. or until heated through. Remove from oven. Let stand 10 min. before cutting to serve.

Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g

SPINACH AND CHEESE LASAGNA RECIPE

Spinach and Cheese Lasagna Recipe image

This delicious spinach and cheese lasagna is a family favorite dinner. The kids loaded up their plates and even asked for seconds.

Provided by Steph Loaiza

Categories Main Course

Time 1h20m

Number Of Ingredients 13

Ingredients

16 ounces Ricotta Cheese
8 ounces Cottage Cheese
2 cups Italian blend Cheese (shredded)
12 ounces frozen spinach (thawed and drained dry)
2 eggs
½ teaspoon salt
½ teaspoon pepper
2 (25) ounce marinara sauce
9 ounce lasagna noodles (oven ready)
12 slices Provolone cheese
2 cups mozzarella cheese (shredded)
2 teaspoons basil (fresh)
⅓ cup grated Parmesan cheese

Steps:

Preheat the oven to 350 degrees F.
In a large mixing bowl, combine ricotta, cottage cheese, Italian blend cheese, spinach, eggs, salt and pepper until well combined. Spread half of one jar of marinara on the bottom of a 9x13-inch baking dish.
Top sauce with 5 lasagna noodles so all of the sauce is covered.
Spread half the cheese and spinach mixture over pasta and spread evenly. Place 6 slices of provolone cheese over the cheese and spinach mixture. Sprinkle on 1/2 cup mozzarella cheese.
Repeat layers.
Top with half a bottle of marinara.
Layer on 5 more lasagna noodles. Top with remaining marinara and top with remaining mozzarella cheese.
Cover with foil and bake for 60 minutes.
Remove from oven and remove foil.
Garnish with basil and parmesan cheese, if desired.

Nutrition Facts : Calories 470 kcal, Carbohydrate 29 g, Protein 32 g, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 101 mg, Sodium 1111 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

Tips:

Choose fresh and high-quality ingredients: Fresh spinach, cottage cheese, lasagna noodles, and other ingredients will make a big difference in the overall taste of your lasagna.
Don't overcook the spinach: Overcooked spinach will become mushy and lose its vibrant green color. Cook it just until it wilts, about 1-2 minutes.
Use a good quality cottage cheese: A smooth and creamy cottage cheese will make your lasagna more delicious. If you can, use a whole milk cottage cheese for a richer flavor.
Layer the lasagna properly: Make sure to layer the lasagna in the correct order: noodles, spinach mixture, cottage cheese mixture, and sauce. Repeat the layers until you reach the top of the baking dish.
Bake the lasagna until it is golden brown and bubbly: This will take about 30-35 minutes. You can check if the lasagna is done by inserting a toothpick into the center. If it comes out clean, the lasagna is done.
Let the lasagna rest before serving: This will allow the lasagna to settle and the flavors to meld together. Let it rest for at least 15 minutes before slicing and serving.

Conclusion:

This healthy spinach cottage cheese lasagna is a delicious and satisfying meal that is perfect for any occasion. It is packed with protein, calcium, and iron, and it is also low in calories and fat. With its vibrant green color and creamy texture, this lasagna is sure to be a hit with everyone at your table. So next time you are looking for a healthy and delicious lasagna recipe, give this one a try!