Sunday, July 24, 2011

Spinach Lasagna

When we do have lasagna, it usually comes from the frozen aisle. :) This lasagna recipe takes just a few ingredients and tastes MUCH better than the frozen stuff. It has no meat, and uses low fat cottage cheese.

Spinach Lasagna
adapted from
2 eggs, beaten
1 container (16 oz.) low fat cottage cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided (the powdered stuff)
1 jar (24 oz.) spaghetti sauce, divided
9 lasagna noodles, cooked

1. Preheat oven to 350°F.
2. Combine eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup Parmesan.
3. Layer 1 cup spaghetti sauce, 3 lasagna noodles and half the cottage cheese mixture in 13x9-inch baking dish. Repeat layers. Top with remaining noodles, sauce and remaining cheeses.
4. Bake 45 min. or until heated through. Let stand 10 min. before serving.