spinach lasagna

It seems I am on a carb and pasta bender! I promise I am eating lots of fruit and veggies in between. 😉 This fall weather must make me crave comfort food, because thats what I have been cooking lately. I had a very special guest over for dinner last night and wanted to impress her with my culinary skills. I have never gone wrong with lasagna, so thats what I decided to make. I haven’t made lasagna since I cut back on my dairy intake and I was unsure how to make it less cheesy without loosing the best part of lasagne! I ended up using less cheese then I used to use and swapping my usual cottage cheese with low fat ricotta and goat cheese mozzarella for my usual 3 cheese blend. I also “healthified” it by swapping regular lasagna noodles for kamut ancient grain noodles. It tasted jus as delicious as ever and as always tasted even better today as leftovers. 😉 I don’t know why but lasagna always tastes better as the next day to me. I served the lasagna with crusty garlic bread and a cranberry, tomato and pine nut salad.

lasange ingredients

Spinach and Cheese Lasagna
Recipe type: vegetarian
Cuisine: lasagna
Serves: 6
  • 9 lasagna noodles (I used kamut)
  • 1 block goat cheese mozzarella
  • 1 container of low fat ricotta cheese
  • 1 jar of your favourite healthy tomatoe sauce
  • 1 package frozen spinach (de-thawed and water drained out)
  • 1 egg
  • 1 tsp oregano
  • salt and pepper to taste
  1. first cook the lasagna noodles according to the package instructions. Let them cool for a minute.
  2. Mix in a bowl the egg, ricotta cheese, spinach, oregano, salt and pepper.
  3. Layer in a lasagna pan, the bottom layer is 3 lasagna noodles, then a layer of tomato sauce, then spread ⅓ of the cheese mixture then layer ⅓ of the goat cheese mozzarella grated.
  4. Repet the layering till you have 3 layers. The top should be sprinkled with the last of the goat cheese mozzarella.
  5. Bake in the oven at 450 degrees for 40-45 minutes.
  6. Let sit for 5-10 minutes, then cut and serve.

cheese lasagna