I hope you all had a nice Valentine’s Day!!! Ours was nice over here!


Today’s recipe was one that I found in my Cooking Light magazine, but it wasn’t a recipe that was featured. Instead, it came from an advertisement for tomato sauce. It caught my eye and I thought I’d modify it a bit and try it out.

It was super easy (the easiest lasagna I’ve ever made)! That’s a win in my book!

Here are the ingredients you’ll need for 6 servings (approximately 1 cup per serving):


  • 9 oz. lasagna noodles
  • 1 1/2 tbsp. butter
  • 1 1/2 tbsp. flour
  • 1 cup of skim milk (not pictured…oops again)
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. dried oregano
  • 1 cup of part skim ricotta cheese
  • 1/4 cup egg white (about 2 eggs)
  • 1/4 cup parmesan cheese
  • 1/4 cup diced red onion
  • 1 cup chopped spinach
  • 1/3 cup marinara sauce
  • 1/3 cup Monterey jack cheese

Preheat oven to 350 degrees. Boil noodles according to package directions. Drain the noodles and set aside. If you use the “no boil” lasagna noodles like I did, do not boil them (I did and it made the noodles slightly tough). If you do use the “no boil” noodles, make the mixture without the noodles (you’ll layer them later).

Using the same pot, melt the butter. Add the flour until mixture thickens.


Add salt, pepper, oregano, and milk. Stir constantly.


Stir in ricotta and parmesan cheese. Remove from heat. Add noodles.


Pour mixture in a Pam sprayed 8 X 8 casserole dish. (I used an extra disposable dish that we just happened to have…it made for an easy clean up!) Bake for 10 minutes. If you use the “no bake” noodles, this is when you should place them in the pan and layer them with the sauce.


Chop onion and spinach.


Top the lasagna with marinara, onion, spinach, and Monterey jack cheese.  Bake for 20 minutes.




Nutrition information:  289 calories, 10.5 grams of fat, 32.6 carbohydrates, 1 gram of fiber, and 16.1 grams of protein

If you have a recipe you’d like to see made healthier, please let me know! I’d love to create it for you!

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