Directions:
- Cook pasta until just tender. Drain and set aside.
- In a large saucepan, cook spinach in 3 cups water. Drain, reserving 1 cup of the cooking liquid.
- To assemble, cover the bottom of a 9x13” baking dish with some of the sauce. Arrange a layer of noodles in the dish, overlapping slightly. Spread half of the ricotta over the noodles.
- Season with half of the salt and pepper. Top with half of the spinach. Sprinkle with half of the pine nuts. Cover with 1 cup of spaghetti sauce. Repeat layering process until all the ingredients are used.
- In a bowl, dilute any remaining spaghetti sauce with reserved spinach cooking liquid. Pour over assembled lasagna. Sprinkle with Parmesan cheese and cover with foil.
- Bake for 25 minutes at 375. Remove foil and bake for 10 more minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 240.81 Kcal (1008 kJ) | ||
| Calories from fat | 187.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.8g | 32% | |
|---|---|---|---|
| Cholesterol | 17.36mg | 6% | |
| Sodium | 577.02mg | 24% | |
| Potassium | 281.13mg | 6% | |
| Total Carbs | 5.36g | 2% | |
| Sugars | 1.21g | 5% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 10.86g | 22% | |
| Vitamin C | 6.1mg | 10% | |
| Iron | 2.2mg | 12% | |
| Calcium | 219.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 346.2 Kcal (1449 kJ) | ||
| Calories from fat | 269.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.9g | 32% | |
|---|---|---|---|
| Cholesterol | 24.96mg | 6% | |
| Sodium | 829.55mg | 24% | |
| Potassium | 404.17mg | 6% | |
| Total Carbs | 7.71g | 2% | |
| Sugars | 1.74g | 5% | |
| Dietary Fiber | 2.07g | 6% | |
| Protein | 15.61g | 22% | |
| Vitamin C | 8.7mg | 10% | |
| Iron | 3.1mg | 12% | |
| Calcium | 316.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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