Photo Credit: Aaron Colussi

Creamy Dreamy Spinach Lasagna

This indulgent dish is ideal for company or to celebrate a life’s milestone.

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Creamy Dreamy Spinach Lasagna

This indulgent dish is ideal for company or to celebrate a life’s milestone.
Course: Entree
Keyword: lasagna, spinach, vegetarian
Servings: 6
Calories: 395kcal
Author: Kimberly Lord Stewart


  • 1 (16-ounce) container low-fat cottage cheese
  • 1 egg
  • 4 tablespoons olive oil, divided
  • ¼ sweet onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups baby spinach leaves
  • 16 ounces cremini mushrooms; washed, diced
  • 6 oil-packed sun-dried tomatoes, chopped
  • 1 cup whipping cream (optional)
  • 2 tablespoons rice flour
  • 2 cups 2% milk
  • Pinch of nutmeg
  • Salt and pepper, to taste
  • 2 cups skim-milk mozzarella; grated and divided
  • 1 cup grated Parmesan cheese, divided
  • 1 box no-cook dried lasagna noodles (try Barilla)


  • Preheat oven to 375°. Lightly oil a 9×13-inch ceramic baking dish.
  • Place cottage cheese and egg in a blender; puree until smooth. Scoop into a bowl, and set aside.
  • Heat 2 tablespoons oil in a skillet; add onions and sauté over medium heat, until soft. Add garlic and spinach a handful at a time. Cook until wilted; remove from pan.
  • Raise heat to high, and add mushrooms. Brown evenly, and add sun-dried tomatoes; cook until fragrant. Add spinach back to pan, stir well, and add cream. Bring to a boil, and reduce heat. Add cottage cheese mixture to the pan. Stir well, and remove from heat
  • Heat remaining oil in a medium sauce pan over medium-high heat; add flour and stir with a whisk for 6–10 minutes, until lightly toasted. Gradually add a little milk at a time, whisking well each time. Stir until thickened; let edges bubble, but do not boil. Add nutmeg, one-quarter of both cheeses, salt and pepper, and stir well. Pour this mixture into spinach, and combine. It may be a little stringy.
  • Place a single layer of noodles, edge to edge, in bottom of pan to cover. Spoon out one-third of spinach mixture over noodles; top with one-third of the mozzarella. Repeat with a layer of noodles, spinach, cheese and a last noodle layer.
  • Top with remaining spinach and cheeses. Bake 30–40 minutes, until noodles are soft and sauce is bubbly.


Calories: 395kcal | Carbohydrates: 30g | Protein: 26g | Fat: 19g | Sodium: 475mg | Fiber: 2g | Sugar: 7g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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