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Spinach Lasagna

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Easy Spinach Lasagna

I’ve been making this lasagna for years.  It’s easy and most people like it, despite the bits of green spinach!  The spinach adds iron, fiber and potassium - and it also makes it less expensive than a lasagna made with meat.  Like most of my recipes, the amounts are not super important.  I rarely measure when I make this, I just crack 2 eggs into a container of cottage cheese, stir in some mozzarella and parmesan and then make my lasagna!

 

Makes: 9 servings

Takes: 20 minutes to prepare and 45 minutes to cook

 

Ingredients

2 eggs, beaten

1 container (16 oz) cottage cheese

about 3 cups of spinach, chopped (I usually use frozen, it's about 1/2 of a 10 oz bag)

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 ( I always buy a sauce with NO ADDED SUGAR)

9 lasagna noodles

 

Cooking Tools Required

Oven

Large bowl

9x13 inch pan (for baking lasagna in)

Large pot (for cooking lasagna noodles)

 

  1. Heat oven to 350 degrees

  2. Boil lasagna noodles until soft, about 7 minutes

  3. While noodles are cooking:  In a large bowl, mix eggs, cottage cheese, 2 cups of mozzarella cheese, ¼ cup parmesan cheese AND chopped spinach until combined.

  4. When noodles are cooked, drain them.  Now you can assemble the lasagna.

  5. Spread 1 cup pasta sauce on bottom of 13x9 inch dish sprayed with cooking spray

  6. Cover sauce with 3 noodles

  7. Spread half of the cottage cheese/spinach mixture onto the noodles.

  8. Top the cottage cheese mixture with ½ cup pasta sauce

  9. Top the pasta sauce with 3 more noodles

  10. Top the noodles with the other half of the cottage cheese mixture.

  11. Top the cottage cheese mixture with ½ cup pasta sauce.

  12. Top the sauce with 3 more noodles.  Pour the rest of the sauce on top of the noodles, then top with remaining 1 cup of mozzarella cheese and remaining ¼ cup of parmesan cheese.

  13. Bake for 45 minutes until heated through.  Remove from the oven.  Let stand 10 minutes before cutting to serve.

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