Babzy's Spinach and Feta Lasagna - Only 5 Ww Points

READY IN: 1hr 30mins
Recipe by thepurpleturtle

So good, low fat and freezes well too. I cut the 9x13 pan into 9 equal pieces for only 5 ww points each!

Top Review by Roxygirl in Colorado

It was a real hot summer day, but I felt like lasagna, and this was the ONE to make! It was pretty stress-free making it, and the sauce tasted flavorful and homemade. I used 2 fresh tomatoes with 1/2 cup of water for the can of chopped tomatoes and 2 cups of frozen spinach (only partially defrosted, but I read that one could use it frozen successfully). The whole family ate it without complaint (and they are not "lasagna or spinach lovers"), including 2 teens. This was substantial tasting, without being overly heavy (the layers were luscious and fluffy). Thanks Babzy, for posting your recipe. I love lasagna and won't wait so long to make it again. Roxygirl

Ingredients Nutrition

Directions

  1. Cook the lasagna noodles according to package directions and drain.
  2. In a skillet or pot, cook onion in olive oil over medium heat until soft, about 5 minutes. Add sliced mushrooms and garlic, continue cooking until mushrooms are done, about 5 more minutes.
  3. Add diced tomatoes, spaghetti sauce, oregano and pepper to taste to the mushroom and onion mixture. Simmer for 5 more minutes and then remove from heat.
  4. In a large bowl, combine egg, cottage cheese, parmesan cheese, feta cheese and spinach.
  5. Spoon a little of the sauce in a 9x13 glass baking dish the layer in this order:.
  6. 3 lasagna noodles.
  7. 1/2 of the cottage cheese mixture.
  8. 1/3 of the sauce.
  9. 3 lasagna noodles.
  10. 1/2 of the cottage cheese mixture.
  11. 1/3 of the sauce.
  12. 3 lasagna noodles.
  13. 1/3 of the sauce.
  14. Mozzarella cheese.
  15. Cover with foil and bake at 350 degrees for 40 minutes, uncover and continue cooking for 20 more minutes until cheese is light brown and bubbly.

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