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
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
9x13 inch pan (for baking lasagna in)
Large pot (for cooking lasagna noodles)
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 chopped spinach until combined.
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/spinach 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 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.
Bake for 45 minutes until heated through. Remove from the oven. Let stand 10 minutes before cutting to serve.