Spinach Lasagna

This lasagna has no meat and a lot of cheese. It’s skinny though, with around 250 calories per slice!


  • 2 Tbsp. butter
  • 3 cloves garlic, minced
  • 2 tsp. minced fresh thyme
  • 6 oz. fresh spinach
  • 2 lbs. ricotta cheese
  • 1/3 cup Parmesan cheese
  • 1 egg
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. nutmeg
  • 1 Tbsp. lemon juice
  • 12 no-boil lasagna noodles
  • 1 (24 oz. jar) spaghetti sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup water, divided

Preheat the oven to 375º.

Melt butter in a large skillet over medium heat. Add garlic and thyme; sauté for 2 to 3 minutes. Add spinach and sauté for 2 minutes or until just barely wilted. Remove from heat.

In a large bowl, combine the ricotta, Parmesan cheese, egg, salt, garlic powder, nutmeg and lemon juice. Stir in spinach and combine.

Cover the bottom of a 9 x 13-inch pan with 1/3 cup spaghetti sauce. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce and 1/4 of the cheese. Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce and cheese. Pour 1/2 cup water over the whole thing again and cover tightly with oiled foil.

Bake for 30 to 40 minutes, when the liquid is bubbling and the noodles have softened. Remove the foil and bake uncovered for 10 more minutes. Let cool for 15 minutes.

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