Fresh sheets of lasagna, available in the deli section of most grocery stores, make quick work of this tasty and ooey, gooey lasagna that is simple enough for a weeknight meal, or hearty and satisfying enough for a weekend get-together. Use your favourite canned or bottled tomato sauce for added convenience. But for best results, homemade tomato sauce takes this lasagna to the next level.

  • Portion size 8 servings



In large skillet, heat oil over medium heat; cook onion and garlic until softened, about 6 minutes. Add spinach; cook, stirring occasionally, until wilted, about 2 minutes. Set aside.

In bowl, combine feta cheese and half of the mozzarella cheese; set aside. Halve 2 of the lasagna sheets lengthwise; set aside.

Spread 1 cup of the tomato sauce in 13- x 9-inch (3 L) baking dish; top with 1 regular and 1 halved lasagna sheet. Layer with one-third of the spinach mixture, one-third of the cheese mixture and 3/4 cup of the tomato sauce. Repeat twice.

Top with remaining lasagna sheets; spread with remaining tomato sauce. Sprinkle with remaining mozzarella cheese and the Parmesan cheese. Cover loosely with foil.

Bake in 400?F (200?C) oven for 30 minutes. Uncover and bake until top is golden and bubbly, about 20 minutes. Let stand for 10 minutes before serving.

Nutritional facts Per serving: about

  • Fibre 4 g
  • Sodium 1501 mg
  • Sugars 8 g
  • Protein 25 g
  • Calories 480.0
  • Total fat 26 g
  • Potassium 596 mg
  • Cholesterol 95 mg
  • Saturated fat 15 g
  • Total carbohydrate 40 g


  • Iron 27.0
  • Folate 55.0
  • Calcium 54.0
  • Vitamin A 44.0
  • Vitamin C 17.0
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Vegetarian Recipes

Lee's Vegetarian Lasagna