312 Calories Per Serving


Ingredients (6 Servings):

  • 9 tspgrated Romano cheese\grated
  • 1 cups shredded mozzarella cheese, or shredded Monterey Jack
  • 2 cups bottled spaghetti sauce
  • 9.0large lasagna noodle
  • 1/2 cups grated Parmesan cheese
  • 1.0 egg, beaten
  • 1-5/8 Lbs.canned or frozen chopped spinach, thawed and squeezed to drain all liquid
  • 1/4 tsp ground nutmeg
  • 1-1/2 cups cottage cheese or feta cheese


Cooking Directions:

  • In a bowl, combine the spinach, nutmeg, and salt and pepper to taste.
  • Add the cottage or feta cheese, egg, and half the Parmesan cheese.
  • Mix thoroughly.
  • Boil lasagna noodles according to package directions and drain.
  • Preheat oven to 350°.
  • Arrange 3 noodles in a lightly oiled 9 x 13 inches baking dish.
  • Spread half the spinach-cheese mixture evenly over the noodles.
  • Top with half the spaghetti sauce.
  • Repeat this layering process once more.
  • Top with remaining 3 noodles.
  • Cover and bake for about 40-45 minutes.
  • Remove and add remaining the Parmesan, along with the mozzarella and Romano cheese.
  • Bake an additional 5 minutes until bubbly and browned on top.
  • Cool 10-15 minutes before serving.
  • If freezing cooked food, divide into freezer/oven-proof containers in the amounts you will use at one time.
  • Cool as quickly as possible to retain freshness. (Dairy, egg and meat based dishes should cool in refrigerator.)
  • Cover tightly and place in freezer for up to 3 months.
  • Reheating options: Place frozen food in oven and turn on heat to 375°.
  • Bake about 1 hour, or until bubbly.
  • Or, transfer food to a covered microwave-safe container and heat on high setting until bubbly. (USDA recommends reheating meats to 165° to destroy any bacteria.)>6 pans 


This Recipe is Considered:

Per Serving:
Calories: 312
Fat: 13 g
Calories from Fat: 37.5 %
Protein: 23.7 g
Cholesterol: 55.8 mg
Dietary fiber: 6.5 g

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