We're here for you. Read how Further Food is handlingCOVID-19.
Feeling stressed? Try ourPremium Ashwagandha to calm your mind.
Give your immune system a loving boost with our BRAND NEWCurcumin Turmeric.

Spinach Lasagna (Gluten-Free, Vegetarian)

Print

By

Real kids may eat spinach, but my two real kids are quite vocal when it comes to HOW they’ll eat it. While they’ll both willingly eat some raw baby leaves mixed into a salad, they’re pickier when it comes to cooked spinach. It’s definitely a texture thing, and I totally get it.

For this meatless lasagna you can puree the spinach and cheese mixture to whatever extent you want. You could honestly blend the spinach into oblivion, leaving behind just a pretty green cheese layer without a single leaf or stem. I chose to pulse about half of the spinach, so that the vegetable was still noticeable. Both of my children let me know their very judgy thoughts about this decision!

Further Food Nutritionist Commentary:

This kid-approved spinach lasagna makes an excellent dinner option for the whole family! Many people are dairy-free these days (and you can use dairy substitutes for this dish if you please), but the ricotta and mozzarella cheese load this lasagna up with calcium - one serving provides you with almost half (45%) of your daily calcium needs! Each serving also packs 4g of fiber and 20g of protein so this dish is sure to fill you up and keep you satiated! Lastly, the spinach contributes a good amount of iron to each serving which is so important since many of us are low in this essential mineral!

By Liz Lederman

Spinach Lasagna (Gluten-Free, Vegetarian)

  • Prep Time: 10 minutes
  • Cook Time: 40-50 minutes
  • Servings: 10

Ingredients

2 tablespoons olive oil or butter
3 minced garlic cloves
2 teaspoons minced fresh thyme
6 ounces organic baby spinach
2 pounds ricotta cheese
1 egg
3/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
squeeze of fresh lemon juice
12 no-boil, gluten-free lasagna noodles
3 cups of organic marinara (homemade or jarred)
2 cups shredded mozzarella cheese

Instructions

  1. Heat the butter or oil in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
  2. In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach. If desired, you can leave the spinach whole OR blend it until it’s totally pureed with the cheese mixture. All a matter of preference!
  3. Preheat the oven to 375 F degrees. Spread a few tablespoons of tomato sauce in the bottom of a 9×13 pan. 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.
  4. Bake for 30-40 minutes; uncover and bake for an additional 10 minutes until the top is bubbly. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.
Heat the butter or oil in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat. In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach. If desired, you can leave the spinach whole OR blend it until it’s totally pureed with the cheese mixture. All a matter of preference! Preheat the oven to 375 F degrees. Spread a few tablespoons of tomato sauce in the bottom of a 9×13 pan. 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 30-40 minutes; uncover and bake for an additional 10 minutes until the top is bubbly. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

Nutrition Information

Per Serving: Calories: 372; Total Fat: 17 g; Saturated Fat: 8 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 1 g; Cholesterol: 64 mg; Sodium: 759 mg; Potassium: 211 mg; Carbohydrate: 35 g; Fiber: 4 g; Sugar: 6 g; Protein: 20 g

Nutrition Bonus:

Vitamin C: 12%; Vitamin A: 55%; Iron: 9%; Calcium: 45%

Add an anti-inflammatory kick with a sprinkle of Further Food Daily Turmeric Tonic!

Print
further food collagen
  • Author Details
  • Recents Posts
Susan Napolitano Health Expert
www.realkidseatspinach.com

Leave a comment

Your email address will not be published.

You Might Also Like

Tuna Sashimi with Avocado Salad

By Dana James

When buying tuna to eat raw, it must be “sushi grade”, which means that they are frozen and stored at a low temperature once caught, in order to kill bacteria. To test the freshness of the fish follow your nose — if it smells fishy, don’t ...

Cast Iron Deep Dish Cauliflower Crust (Keto, Gluten-Free)

The other day at the market I had bought a bag of cauliflower rice and thought I would just quickly cook it over the stove top and serve it with whatever else we had on hand (salmon/chicken) for a really easy quick meal. BUT I am desperately trying t...

Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas are the perfect one pan dinner made with chicken tenders, green and red bell peppers and onions and baked to perfection! Super great for busy weeknights or dinner parties where you have lots of guests! Whenever I he...

Golden Cauliflower Soup with Toasted Pine Nuts

This Golden Cauliflower Soup with Toasted Pine Nuts is nourishing, delicious and super simple to make. Your whole family will love cozying up with this dish on those cooler days when you need a little extra warmth! "I eat this soup year round. It ...

Baked Buffalo Cauliflower Gnocchi with Greek Yogurt Ranch Dip

If you’re here then you’re probably well aware of the whole Trader Joe’s cauliflower gnocchi phenomenon that seems to be sweeping the internet these days. And to be completely honest with you, I was not a fan…at first. But that all changed wh...

100% SATISFACTION GUARANTEE

30-day money back guarantee. No questions asked.

Send this to friend