J's spinach Lasagne
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
2 boxes (32 oz) organic lasagne noodles (or gluten-free noodles)4 Aidell's chicken sausages - chopped into small pieces2 packages frozen spinach (2 cups) - thawed, drained2 cups non-fat cottage cheese1 egg12 oz part-skim mozzarrella - grated2 oz Asiago cheese - grated7 cloves fresh garlic - minced1/2 cup chopped onion6 cups (4 jars) Classico Alfredo Sauce1 tbsp olive oil1 tsp dried basil
Saute onions and garlic in olive oil until translucent and slightly caramelized.
Place alfredo sauce in large saucepan. Add onions and garlic. Here is where you can other herbs and spices to taste. Let simmer for 15 - 2o mins. stirring occasionally.
In food processor or blender, mix cottage cheese and egg. Add in 1 tsp dried basil.
Cook lasagne noodles according to package. Drain, set aside.
Squeeze out as much moisture as possible from the spinach. Set aside.
Spray 1 9x12 baking pan and 1 8x8 baking pan with non stick spray.
Add 1/4 cup Alfredo sauce to the bottom of each pan.
Layer in lasagna noodles, overlapping them slightly.
Add a layer of chicken sausage to each pan.
Add light layer of mozzarella cheese.
Add 3/4 to 1 cup Alfredo sauce.
Add another layer of noodles.
Add 1/2 cup cottage cheese/egg mix. (I usually dot it on by tablespoons full)
Add 1/2 cup spinach
Add 1/2 to 3/4 cup Alfredo sauce, more mozzarella and 1/2 oz Asiago cheese.
Repeat all the layers ending with a layer of lasagne noodles.
Split the rest of the Alfredo sauce between the two pans, pouring over the top layer of noodles.
Sprinkle the remaining Mozzarella and Asiago cheeses over the top of each pan.
Bake at 325 for 90 minutes or until brown on to and bubbly on the sides. Remove from oven and let cool for 10 minutes.
Serve with a tossed green salad. Enjoy.
Serving Size: makes 21 servings (1 9x12 pan and 1 8x8 pan)
Number of Servings: 21
Recipe submitted by SparkPeople user J2M13PF.
Place alfredo sauce in large saucepan. Add onions and garlic. Here is where you can other herbs and spices to taste. Let simmer for 15 - 2o mins. stirring occasionally.
In food processor or blender, mix cottage cheese and egg. Add in 1 tsp dried basil.
Cook lasagne noodles according to package. Drain, set aside.
Squeeze out as much moisture as possible from the spinach. Set aside.
Spray 1 9x12 baking pan and 1 8x8 baking pan with non stick spray.
Add 1/4 cup Alfredo sauce to the bottom of each pan.
Layer in lasagna noodles, overlapping them slightly.
Add a layer of chicken sausage to each pan.
Add light layer of mozzarella cheese.
Add 3/4 to 1 cup Alfredo sauce.
Add another layer of noodles.
Add 1/2 cup cottage cheese/egg mix. (I usually dot it on by tablespoons full)
Add 1/2 cup spinach
Add 1/2 to 3/4 cup Alfredo sauce, more mozzarella and 1/2 oz Asiago cheese.
Repeat all the layers ending with a layer of lasagne noodles.
Split the rest of the Alfredo sauce between the two pans, pouring over the top layer of noodles.
Sprinkle the remaining Mozzarella and Asiago cheeses over the top of each pan.
Bake at 325 for 90 minutes or until brown on to and bubbly on the sides. Remove from oven and let cool for 10 minutes.
Serve with a tossed green salad. Enjoy.
Serving Size: makes 21 servings (1 9x12 pan and 1 8x8 pan)
Number of Servings: 21
Recipe submitted by SparkPeople user J2M13PF.
Nutritional Info Amount Per Serving
- Calories: 352.0
- Total Fat: 13.6 g
- Cholesterol: 78.4 mg
- Sodium: 782.6 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 3.1 g
- Protein: 16.9 g