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    You are in: Home / Recipes / Spinach Lasagna Recipe
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    Spinach Lasagna

    Average Rating:

    4 Total Reviews

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    • on January 05, 2009

      This is excellent with FRESH spinach! I added some red onion and baby bella mushrooms that I sauteed a few minutes beforehand to get the liquid out. Love it!

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    • on March 20, 2010

      I was looking for a recipe that I could use fresh spinach and jarred pasta sauce in since that's what I had on hand. I'll admit, I was really leery of not cooking the noodles first, but they turned out beautifully!! I used a 9x13 pan and apparently it wasn't as deep as the one you use because I could not fit all 10 oz of spinach in it. It was probably only half the bag. Also, I only got three layers of noodles with 3 in each layer from my 8 oz box of pasta. Despite these amount differences, it cooked up well and was very good. If you use the non-stick foil, there is no problem with it sticking to the cheese. :) I served it with Homemade French Bread (abm) and Parmesan and Garlic Dipping Oil for a restaurant quality Italian meal.

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    • on November 28, 2008

    • on February 19, 2006

      Very good! It was simple without a lot of ingredients but it tasted great! I used whole wheat pasta to bump up the nutrition level. Thanks!

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    Nutritional Facts for Spinach Lasagna

    Serving Size: 1 (379 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 471.0
    Calories from Fat 139
    Total Fat 15.4 g
    Saturated Fat 5.9 g
    Cholesterol 29.8 mg
    Sodium 1540.4 mg
    Total Carbohydrate 62.3 g
    Dietary Fiber 5.5 g
    Sugars 23.5 g
    Protein 22.4 g


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