253 Calories

This recipe (like many of my favorites) came from www.skinnytaste.com. It is a good hearty meat-free, low calorie lasagna option.

Ingredients:

• 2 cups Marinara sauce (plus a little more for serving)
• 9 uncooked lasagna noodles (wheat or gluten free if desired)
• 10 pkg frozen chopped spinach, thawed and squeezed well
• 15 oz. part skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• kosher salt and fresh pepper
• 9 tbs part skim shredded mozzarella cheese

Instructions

• Preheat oven to 350 degrees. Ladle about 1 cup sauce on the bottom of a 9X13 baking dish.
• Cook noodles according to package directions and drain
• Combine spinach, ricotta, Parmesan, egg, 1/2 tsp salt and black pepper in a medium bowl and mix well.
• Place wax paper of foil on counter and lay out lasagna noodles. Pat dry with paper towel. Spread ricotta mixture evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
• Ladle remaining sauce over noodles and top with mozarella cheese. Put foil over baking dish and bake for 40 minutes or until cheese melts.

My Review:

This recipe had some really big shoes to fill. My go-to Lasagna recipe is called “Best Lasagna Ever” from the Pioneer Woman and it definitely lives up to it’s name and is a family favorite. I still love that recipe but this was a nice “lighter” lasagna option to throw into the mix. My son said (very seriously) that he thought it would be good with meat in it which made me laugh at the time but when I started thinking about my review of the recipe I decided it could use a little something to make it more interesting and I think some spicy chicken sausage might be delicious! I will definitely be making this recipe again and think it is a great “summer version” of lasagna.