Total Time
Prep 20 mins
Cook 40 mins

Posted for Zaar World Tour 2005. I'm always looking for an easy low-fat lasagna recipe, and I think this would work well. It also sounds pretty healthy, and a great one-dish meal for sure. You can use either whole milk ricotta or low-fat. If you'd prefer you could also use a marinara sauce with meat. Developed by Helene Henderson from her cookbook The Swedish Table.

Ingredients Nutrition


  1. Preheat oven to 400 Fahrenheit.
  2. In medium saucepan bring salted water to boil. Add spinach and cook 1 minute. Drain and rinse under cold running water. Squeeze out excess, chop, and stir into ricotta.
  3. Add parsley, lemon zest and 1 tablespoon of parmesan into cheese mixture. Season lightly with salt and pepper.
  4. With mandoline or sharp knife, cut potatoes lengthwise into 1/4 inch thick slices. In a large pot of salted water boil potato sheets until they begin to soften but before they become too soft to handle, about 5 minutes.
  5. Rub butter on bottom of 8x10 inch glass baking dish. Add layer of potatoes, trimming slices to fit if necessary.
  6. Sprinkle lightly with salt and pepper, spread on a thin layer of marinara, then spread on half the ricotta cheese mixture.
  7. Repeat layers, ending with potatoes and a thin, final layer of marinara, sprinkled with remaining parmesan.
  8. Bake uncovered for 20 minutes, then cover with aluminum foil and bake until potatoes are cooked through, about 10-20 minutes more. Let rest for 10 minutes before carving into slices.


Most Helpful

A delicious recipe which I knew I’d love from a simple scan of the ingredients, so because I was aiming to put some of this in the freezer, I tripled the recipe. I used 4 packets of frozen spinach – thawed overnight and thoroughly squeeze-dried. A dish cannot have too much spinach in it for me; I also added a couple of handfuls of baby spinach leaves which were just a bit too limp for sandwiches and salads, but fine for cooking. I added ½ teaspoon of ground nutmeg to the cheese mixture. The only other changes I made were to sauté two finely chopped onions and 6 cloves of garlic and add those to the tomatoes. I used Evelyn's Fried Red Tomatoes Recipe #121041 as the sauce. I agree with Bunny’s Mom that this recipe makes more like 6 generous servings rather than 4 (I had 18 serves rather than 12). Thank you, Kumquat the Cat’s friend, for a fabulous and versatile recipe I know I’ll be making again.

bluemoon downunder September 18, 2005

I've been debating whether this recipe is a 4* or 5*, so will go to the 5*. I think the lemon was just a little bit too strong in this recipe. It was pretty easy to make. I would say that this is probably closer to 6 generous servings rather than 4 servings.

Ms*Bindy September 14, 2005

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