Spinach Lasagna

This spinach lasagna recipe puts a healthy twist on a classic dish by using nutty whole-wheat lasagna noodles. Instead of a traditional tomato-based sauce, we opted for a creamy béchamel made with low-fat milk and a small amount of olive oil. To achieve a smooth and rich texture, we replaced nonfat ricotta with fat-free cottage cheese, which adds a tangy flavor. Part-skim mozzarella provides plenty of cheesy goodness without the added fat. Ground saltines are used to thicken the low-fat cheese mixture, creating a creamy consistency without extra calories. The combination of these lighter ingredients still delivers a delicious and satisfying lasagna. Follow our simple steps for a flavorful and healthier version of this beloved dish.

INGREDIENTS:

• 10 saltines, broken into pieces
• 1 pound (2 cups) fat-free cottage cheese, drained if necessary
• 10 ounces part-skim mozzarella cheese, shredded (2 1/2 cups)
• 2 ounces Parmesan cheese, grated (1 cup)
• Salt and pepper
• 2 tablespoons olive oil
• 1 onion, chopped fine
• 8 garlic cloves, minced
• 1/4 cup all-purpose flour
• 5 cups 1 percent low-fat milk
• 2 bay leaves
• 1/2 teaspoon ground nutmeg
• 30 ounces frozen spinach, thawed, squeezed dry, and chopped coarsely
• 16 whole-wheat lasagna noodles

PREPARATIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 375 degrees Fahrenheit. Grease a 13 by 9-inch baking dish with vegetable oil spray.
2. Pulse the saltines in a food processor until finely ground. Add the fat-free cottage cheese, 1 1/2 cups of shredded mozzarella, 1/2 cup of grated Parmesan, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Process until smooth, then transfer the mixture to a bowl, cover, and refrigerate until needed.
3. Heat the olive oil in a large saucepan over medium heat until shimmering. Add the chopped onion and cook until softened about 5 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the flour and cook for 1 minute. Slowly whisk in the low-fat milk and add the bay leaves. Bring the mixture to a simmer and cook, stirring occasionally, until slightly thickened about 10 minutes.
4. Remove the saucepan from the heat and discard the bay leaves. Whisk in the ground nutmeg and the remaining grated Parmesan. Stir in the chopped spinach, breaking up any clumps, until well combined. Season with salt and pepper to taste. Cover the saucepan until needed.
5. In a large pot, bring 6 quarts of water to a boil. Stir in the whole-wheat lasagna noodles and 1 tablespoon of salt. Cook, stirring often, until the noodles are nearly al dente. Drain and rinse the pasta under cold water until cool. Lay the cooked pasta out over clean kitchen towels.
6. Spread 1 cup of the spinach sauce into the prepared baking dish. Place 4 lasagna noodles into the dish, spread 1/4 cup of the cottage cheese mixture over each noodle, and top with 1 cup of sauce. Repeat the layering two more times. Lay the remaining 4 lasagna noodles into the dish, and top with the remaining sauce and the remaining shredded mozzarella.
7. Cover the dish tightly with aluminum foil that has been sprayed with vegetable oil spray. Place the lasagna on a foil-lined rimmed baking sheet and bake until bubbling about 40 to 45 minutes. Remove the foil and continue to bake until the cheese is melted and beginning to brown, about 20 minutes. Allow the lasagna to cool for 10 to 15 minutes before serving.

SPECIAL INSTRUCTIONS:

• If the fat-free cottage cheese appears watery, drain it through a fine-mesh strainer for 15 minutes before using.

TIPS:

• Use whole-wheat lasagna noodles to boost the nutritional value of the dish.
• Ensure the spinach is thoroughly squeezed dry to prevent excess moisture in the lasagna.
• Serve with a side of mixed greens or a fresh salad for a complete meal.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 390
• Fat: 13g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Carbohydrates: 47g
• Protein: 25g
• Fiber: 5g
• Sodium: 850mg

This spinach lasagna recipe offers a healthier twist on the classic dish by incorporating nutty whole-wheat lasagna noodles. The creamy béchamel sauce, made with low-fat milk and olive oil, complements the spinach and cheese layers perfectly. Using fat-free cottage cheese instead of traditional ricotta adds a tangy flavor and creamy texture. The ground saltines effectively thicken the low-fat cheese mixture, resulting in a satisfying consistency without additional fat. This recipe showcases how you can enjoy the flavors of lasagna while making nutritious choices. Serve this flavorful and lighter version of spinach lasagna to delight your family and friends.