- October 17, 2018 at 9:56 pm #392275mosParticipant
Whole-Wheat Vegetarian Spinach Lasagna
8-oz pkh whole wheat lasagna noodles, cooked slightly
9-oz package frozen raw spinach, well thawed and drained
1/2 cup grated Parmesan cheese
3 cups low-fat cottage cheese
3 cups pre-made or store-bought pasta sauce
3 cups grated low-moisture part skim mozzarella cheese
Pre-heat the oven to 325°.
In a medium mixing bowl, beat the eggs then add the cottage cheese and Parmesan cheese.
Spray a 13 x 9-inch glass baking dish with non-stick cooking spray or a homemade olive oil spray.
Put one layer of the slightly cooked lasagna noodles flat across the bottom of the baking dish. Add about half of the spinach, pressing down lightly and evenly over the noodles. Top with another layer of lasagna noodles.
Top this layer of noodles with the cottage cheese mixture then add the remaining spinach. Then add the last of the lasagna noodles laid evenly on top of spinach.
Once everything is layered, spread the pasta sauce evenly over the top and sprinkle the whole thing with mozzarella cheese. Press down lightly.
Cover baking dish with foil, using foil sprayed with cooking spray and keeping foil off the center of the lasagna.
Secure sides tightly over baking dish.
Bake about 1 hour 15 min in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
Allow to sit for 10 to 15 minutes before serving. Serves 10
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