Spinach Lasagna with Wheat Germ | Kretschmer Wheat Germ
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Spinach Lasagna with Wheat Germ

Spinach Lasagna with Wheat Germ

Nutrition Facts

Serving Size: 1/8 of the pan or 1 piece (413g)
Servings Per Recipe: 8
Amount Per Serving:
Calories 480
Calories From Fat 140
  • % Daily Value
  • Total Fat 16g 25%
  • Saturated Fat 7g 35%
  • Trans Fat 0g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 5g
  • Cholesterol 60mg 20%
  • Sodium 910mg 38%
  • Potassium 240mg 7%
  • Total Carbohydrate 61g 20%
  • Dietary Fiber 8g 32%
  • Sugars 12g
  • Protein 23g
  • Vitamin A 70% Vitamin C 60%
  • Calcium 20% Iron 30%
  • Vitamin E 15% Thiamin 30%
  • Folate 35% Phosphorus 25%
  • Magnesium 15% Zinc 15%

Delicious, full of flavor and not overly cheesy, this spinach lasagna is packed with essential vitamins and minerals from the veggies and wheat germ. If you happen to have leftovers, freeze servings individually in plastic containers or eat it over the next few days.

Serves 8

12 lasagna noodles

2 tablespoons plus 2 teaspoons olive oil, divided

4 cloves garlic, peeled, sliced and divided

1 pound fresh baby spinach

2 small onions, peeled and chopped (about 1 cup)

2 28-ounce cans crushed tomatoes with basil

2 teaspoons dried oregano

1/2 teaspoon salt

1 pound part-skim ricotta cheese

1/2 cup Kretschmer Original Toasted Wheat Germ

1 egg

Pinch of nutmeg (optional)

6 ounces shredded fresh mozzarella

Preheat oven to 350° F. Cook lasagna noodles according to package instructions. Drain and rinse under cold water. Set aside until ready to use.

In large pot, heat 2 teaspoons olive oil and half of sliced garlic cloves over medium-low heat. Cook for about 1 minute, stirring occasionally to prevent garlic from burning. Add spinach and cook until just wilted, about 1 minute. Remove spinach and garlic from pan and set aside until cool; once cool, roughly chop.

In the same pot, heat remaining 2 tablespoons olive oil over medium heat. Add onion and remaining sliced garlic cloves and cook for about 10 minutes, stirring often (don’t allow garlic to burn). Add crushed tomatoes, oregano and salt; increase heat to medium high and bring to a boil. Reduce heat to medium and simmer for 30 minutes, stirring occasionally, until sauce has thickened. (Note: You may need to adjust heat to a lower temperature if tomatoes are reducing too quickly and sauce continues to boil.)

While sauce cooks, stir together ricotta cheese, wheat germ, egg and nutmeg (if using) in large bowl.

Assemble lasagna by spreading 1 1/4 cups sauce onto the bottom of a 9 x 13-inch baking dish. Overlap 3 noodles on top of sauce to cover bottom of pan. Spread 1/3 of ricotta mixture evenly over noodles, then 1/3 of spinach on top of ricotta. Cover with 1 1/4 cups of tomato sauce and layer 3 more noodles on top. Repeat process two more times. Sprinkle mozzarella cheese over top layer of noodles. Save any leftover sauce to serve with lasagna, or store in a sealable plastic container up to 1 week in the refrigerator or up to 1 month in the freezer.

Transfer lasagna to oven and bake 35 to 40 minutes or until cooked through and mozzarella is melted. Remove from oven and place on a wire rack to cool for 15 minutes before serving.

Recipe Type: 

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