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Spinach Lasagna With Three Cheeses – Get Veggies and Calcium in One Dish

Are you getting the vegetables you need for good health? If not, this recipe will help you add vegetables to your diet. Since my husband and I both love spinach, we love this recipe, and I created it myself. Kids will love the creaminess and noodles so much they may not even notice the spinach. You may add a 14-ounce bag of chopped spinach instead of the 10-ounce package and use the entire jar of red peppers, instead of half.

Calcium is another advantage of this recipe. Many teens, including boys, are not getting enough calcium to build strong bones and teeth. This recipe contains calcium from milk and three cheeses — mozzarella, provolone and Parmesan. Since cheese contains lots of salt, you may want to omit the salt in the recipe.

To cut down on preparation time I used precooked lasagna noodles. I used skim milk and reduced fat cheese to cut down on fat. You can make the recipe in the morning and refrigerate it until dinner time. Just take the casserole dish out of the refrigerator a half hour before baking. Leftover lasagna can be frozen for future use.

I serve the lasagna with bread sticks and salad, such red leaf lettuce with paper-thin slices of red onion and Mandarin oranges. Spinach Lasagna with Three Cheeses can be a main course or a side dish. Here is my original recipe.


2 tablespoons butter (for flavor)

2 tablespoons margarine

1 teaspoon salt (I use reduced sodium salt.)

Dash of nutmeg

4 tablespoons plus 1 teaspoon gravy flour

16-ounce carton fat free cottage cheese

1 large egg, room temperature

1/8 teaspoon garlic pepper

10-ounce package frozen chopped spinach, defrosted and drained well

7-ounce jar roasted red peppers (Use half and save the rest.)

7-ounce package 2% Italian Three Cheese Mixture

8-ounce box precooked lasagna (You only need six noodles.)


Melt butter and margarine in medium-sized saucepan. Add salt, nutmeg and gravy flour. Cook on medium heat for a few seconds, stirring constantly, and slowly add milk. Cook until the sauce thickens. Remove half of the red peppers from the jar, drain on paper towels, and chop coarsely. In another bowl whisk together egg, cottage cheese and garlic pepper. Spread a spoonful of sauce on the bottom of an 11-inch by 7-inch glass baking dish to prevent the noodles from sticking. Lay three noodles on bottom of dish. Spread half of the white sauce over the noodles. Sprinkle half of the spinach and half of the chopped red peppers over the sauce layer. Sprinkle 3/4 cup of Italian cheeses over the vegetables. Repeat noodle, sauce, vegetable and cheese layers, finishing with another 3/4 cup of cheese. Bake in a 350-degree oven for half an hour. Let casserole rest for 10-12 minutes before cutting. Makes 8 servings.

Copyright 2010 by Harriet Hodgson

Published inRecipes