I’ve been making this lasagne for years. It’s easy and most people like it, despite the bits of green spinach! I also love a good meaty lasagne. If you also like meat in your lasagne, feel free to add browned hamburger or sausage to the pasta sauce.
Ingredients
2 eggs, beaten
1 container (16 oz) cottage cheese
½ of a 10z bag spinach, chopped (about 2 to 3 cups of chopped spinach)
3 cups shredded mozzarella cheese (use 2 cups for the filling and save 1 cup to put on top)
½ cup parmesan cheese (use ¼ cup for the filling, and save ¼ cup to put on top)
1 jar (24 oz) pasta sauce
9 lasagna noodles
Preparation
Heat oven to 350 degrees
Boil lasagna noodles until soft, about 7 minutes
While noodles are cooking: In a large bowl, mix eggs, cottage cheese, 2 cups of mozzarella cheese, ¼ cup parmesan cheese and spinach until blended
When noodles are cooked, drain them. Now you can assemble the lasagna.
Spread 1 cup pasta sauce on bottom of 13x9 inch dish sprayed with cooking spray
Cover sauce with 3 noodles
Spread half of the cottage cheese mixture onto the noodles.
Top the cottage cheese mixture with ½ cup pasta sauce
Top the pasta sauce with 3 more noodles
Top the noodles with the other half of the cottage cheese mixture.
Top the cottage cheese mixture with ½ cup pasta sauce.
Top the sauce with 3 more noodles. Pour ½ cup of sauce on top of the noodles, then top with remaining 1 cup of mozzarella cheese and remaining ¼ cup of parmesan cheese.
Bake for 45 minutes until heated through. Remove from the oven. Let stand for 10 minutes before cutting to serve.