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Simple Spinach Lasagna in Lasagna Trio Pan

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Do you have picky eaters in your house? This lasagna trio pan is your answer to keeping the peace! I can have my spinach lasagna recipe and everyone else can have their fav! For more recipes like this one see my Main Dish page.

Spinach Lasagna and Lasagna Trio Pan Review

I am so excited!  I got my fabulous Lasagna Trio Pan in the mail this week! I could not wait to make my favorite spinach lasagna and still be able to make two other kinds of lasagna that the kids would actually eat!

I got to work this afternoon and as you can see…it came out awesome! Each channel fits the size of the noodles perfectly and they are very deep so you can make tall lasagna like the restaurants do.

Spinach Lasagna and Lasagna Trio Pan Review

I no longer eat meat in our lasagne, but if I did it would be ground turkey. Plus if the kids don’t like the spinach you can still have lasagna with it, while they have just cheese!

I make two rows in my pan my Spinach Lasagne Recipe and the other row a cheese only Lasagne.

MAKE AHEAD: Place them in an airtight container and keep it in the refrigerator for 4-5 days. 
FREEZER: Place in an airtight container or freezer bag. Freeze for up to 3 months. 

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Spinach Lasagna Recipe

Spinach Lasagna made in a Lasagna Trio Pan.
Kim
Servings: 8 people
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Calories: 181

Ingredients

  • ½ large bag frozen spinach
  • fresh or frozen mushrooms
  • 2 large jars spahgetti sauce {I use Victoria Marinara}
  • 1- 1 ½ box lasagna noodles
  • 1 24 oz fat free cottage cheese
  • 2 cups mozzarella cheese
  • 1 garlic clove
  • ½ tsp oregano
  • 2 tsp basil
  • Salt & Pepper to taste

Instructions

  • Preheat oven to 350.
  • Mix oregano, salt, pepper and cottage cheese together, set aside.
  • Heat jars of sauce over medium heat.
  • Add basil and any other Italian seasonings you prefer to the sauce and simmer on low.
  • Boil noodles as directed.
  • Thaw spinach and drain.
  • Saute spinach mushrooms, salt, pepper and garlic for 5 minutes, set aside.
  • Place a few tablespoons of sauce into the bottom of the rows of the pan. Add a noodle, layer cottage cheese mixture and top with mozzarella.
  • Add a noodle, layer sauce and spinach mixture. Repeat layers.
  • Bake for 30 minutes, uncovered.

NOTES

**If you are not using the Lasagna Trio Pan, cook entree covered with foil for 45 minutes in regular 13×9 in dish.

Nutrition

Serving: 1cup | Calories: 181kcal | Carbohydrates: 13g | Protein: 17g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 507mg | Potassium: 166mg | Sugar: 2g | Calcium: 222mg | Iron: 1mg

The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.

COURSE :MAIN DISH
CUISINE :Italian
lasagna:lasagna trio pan:spinach lasagna
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lasagna trio pan review, spinach lasagne recipe

4 Comments

  1. GiGi Kennell says:

    Can you make this with no boil noodles?

    1. Hi Gigi,
      I have not tried making no-boil noodles in my pan, but I do not see why not. The noodles get the moisture from the sauce so I would make sure to add a lot of sauce to the sections.

      1. GiGi Kennell says:

        Awesome thank you I will try and let you know :)

  2. How cool is this? Totally makes sense to have a pan like this when everyone likes different things.

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