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Lasagna Recipe

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Spinach Lasagna
Spinach Lasagna

One of my favorite dishes to make is lasagna. It is easy and always tastes delicious. Over the years I have tweaked my recipe to include more nutrients such as fiber, vitamin K and vitamin A. The fiber helps you feel fuller and promotes bowel health while the vitamins help your body function properly. This lasagna recipe will be a hit at your next holiday party.


  • 2 24 oz tomato sauce (homemade tastes the best!)
  • 1/4 c red wine
  • 16 oz Ricotta Cheese Part Skim Milk
  • 12 oz Silken Tofu
  • 1/4 cup Parmesan cheese, shredded
  • 1 large egg
  • 1 1/2 tsp Italian seasonings
  • Whole Grain Lasagna (about 12 pieces depending on what brand you purchase)
  • 3 cups baby spinach, washed
  • 2 cups mushrooms, washed and sliced
  • 1 cup mozzarella part skim milk, shredded


  1. Preheat oven to 375 F
  2. Heat sauce over medium heat in a medium saucepan. Add wine and stir. Let simmer for about 15-20 minutes.
  3. In the meantime mix together ricotta cheese, silken tofu, Parmesan cheese, egg and Italian seasonings. Set aside.
  4. Once sauce has finished simmering, spread a thin layer of sauce over the bottom of a 9×13 glass pan. This will prevent the lasagna from sticking. Next layer about three pieces of lasagna on the bottom of the pan. Then layer 1/3 of ricotta mixture, 1 cup of sauce, 1/3 of the mushrooms, and 1 cup of spinach. The warm sauce will help spread the ricotta mixture evenly over the lasagna noodles. Repeat layering, and top last layer with remaining sauce and mozzarella cheese
  5. Cover tightly with aluminum foil. Make sure foil does not touch cheese. Bake for 45 minutes. Take foil off and bake for an additional 5-10 minutes. Let cool 10 minutes and serve. Makes about 12 servings.

Nutrition: Calories: 253, Fat: 8 g, Sodium: 521.9 mg, Carbohydrates: 32.5 g, Protein: 12.7 g, Fiber: 5.7 g

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