Monday, January 10, 2011

Spinach Lasagna

This recipe was from Kraft and is not that hard- just takes a little time to prepare. Yummy for a meatless meal. This is even better made a day ahead and warmed up later.


1 container (16 oz.) low fat cottage cheese (small curd is best)
1 package (10 oz.) frozen chopped spinach, thawed, well drained
3 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
1 heaping Tbsp dried parsley (optional)
1/2 tsp Italian herbs blend (optional)
2 eggs, beaten
1 jar (26 oz.) spaghetti sauce, divided
9 lasagna noodles, cooked, drained

Preheat oven to 350 degrees. Mix cottage cheese, spinach, 2 cups of the mozzarella cheese, 1/4 cup of the parmesan cheese, herbs and eggs.  Layer 1 cup of spaghetti sauce, 3 lasagna noodles and 1/2 of the cottage cheese mixture in a 13x9 inch baking dish. Repeat layers. Top with remaining 3 noodles, sauce, 1 cup mozzarella cheese and 1/4 cup of parmesan cheese.

Bake at 350 degrees for 45 minutes, covered except for the last 10 minutes. Let stand 10 minutes before serving.  Makes 9 servings.

Serve with a green salad and some type of bread- like cheesy garlic bread.

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