Spinach Lasagna


I am not the one who would usually cook lots of pasta or rice dishes, however when I do I do try to make it a bit more nutritious than a bowl of loaded carbs. When selecting any pasta I choose one with the least ingredients. While I do make fresh pasta at home, it is also time-consuming so one having the least ingredients is the best choice. Be mindful that not because a pasta is listed as organic or gluten free it is a better option because sometimes that is not the case.

I try not to use aluminum foil in the oven so I am not using the regular lasagna sheets that need to be boiled first. I also use both aluminum foil and parchment paper. Which I covered the glass dish first with the parchment paper then followed with foil. So here is my take on this dish.


1/2  Box Barilla lasagne (1lbs)

1 cups sour cream

2 cups shredded mozzarella and provolone cheese

4 Cups chopped spinach

1 cup tomato sauce

2 teaspoon garlic salt

2 teaspoon roasted garlic and herbs mix

1 teaspoon parsley

1/2 teaspoon black pepper



  1. Bring water to boil and pre-cook lasagne according to instructions on package. I cooked mine for about 10 minutes, you just want it al dente, because you will be baking it. I also only boiled what I needed, you more likely won’t need the entire box but more like 1/2 of the box.
  2. Discard the boiling water and add tap water to stop the boiling process
  3. Preheat your oven to 350 degrees.
  4. Prepare your baking dish, by using cooking spray.
  5. Combine your sour cream, spinach, garlic salt, parsley, and roasted garlic and herbs mix.
  6. Add one cup of shredded cheese to the sour cream mixture and set aside.
  7. Now, to begin layering. First add some tomato sauce to the bottom of the sprayed dish, followed by the lasagne leaves, the spinach -sour cream mixture then topped with shredded cheese, follow this process. Using a 9 by 5 baking dish I was able to repeat that step 3 times before my sour cream mixture finished so the last layer was the sour cream – spinach mixture, lasagne leaves, tomato sauce and finally end with some shredded cheese.
  8. Cover with parchment paper then followed by aluminum foil optional., if you want to use only either one that is okay as well.
  9. Bake for 15- 20 minutes.
  10. Serve and enjoy!


Note: I use only organic items when available.

About Dee 174 Articles
Hi, I'm Dr. Dee! I enjoy maintaining a healthy lifestyle through fitness, baking, and cooking! My hobbies include crocheting, reading health and nutrition books, and of course, writing posts! I also love traveling and trying new foods. "Information and products on this website are meant for general use only and are not intended to diagnose, cure, or treat disease. The content within is for educational purposes and nothing should be considered as a medical diagnosis or advice. Readers are advised to do their own research and make decisions in partnership with their primary healthcare provider. The information contained on the site is not a substitute for the knowledge, skill, and expertise of medical doctors or other healthcare professionals involved in direct patient care. We aim to accurately represent the information provided in our e-mails, programs, services, and products. You are acknowledging that you are participating voluntarily in using any of our e-mails, programs, services, and/or products, and you alone are solely and personally responsible for your results. You acknowledge that you take full responsibility for your health, life and well-being, as well as the health, lives, and well-being of your family and children, and all decisions now or in the future." As a dedicated and positive individual, I want to spread the joy of healthy living! Come on this journey with me! My favorite Bible verse is Proverbs 16:9 "In his heart, a man plans his course, but the Lord determines his step."

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