Spinach Cheese Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 Lasagna Noodles8 oz Mozzarella Cheese, part skim milk4 oz Parmesan Cheese, hardCheese-Spinach Filling: 2 c Cottage Cheese, 2% Milkfat1 c Frozen Spinach, thawed5 Basil Leaves, chopped3 Cloves of Garlic, pressed1 eggSauce: 1.5 c Canned Marinara Sauce1/8 tsp Crushed Red Pepper4 Cloves of Garlic, pressed6 Basil Leaves, chopped
1. Grate the mozzarella and Parmesan cheeses and set aside on separate plates.
2. Mash cottage cheese with a fork until it has a finer texture (or use Ricotta cheese and skip this step.)
3. Cook lasagna noodles according to package. For example, bring water to boil. Add lasagna noodles gradually, and cook until they are al dente. Check them so that they aren't sticking to each other or the pot.
4. While lasagna noodles are boiling, mix marinara, crushed red pepper, garlic, and basil in one bowl.
5. Mix mashed cottage cheese, spinach, basil, garlic, and egg in another bowl. Throw in a little of the grated Parmesan.
6. When noodles are ready, cool them off with cold water.
7. Spread about a third to a half a cup of the sauce in the bottom of a 9x9" pan.
8. Cut 3 noodles to the length of the pan, i.e. about 9", and place on top of the sauce.
9. Put half of the cheese-spinach filling on the noodles.
10. Spread a little less than half of the shredded cheeses. Keep in mind that you need to reserve a little of each to top the lasagna with.
11. Spread about a quarter of a cup of marinara.
12. One more layer: noodles, cheese filling, shredded cheeses, sauce.
13. There are partial peices of noodles, and they should be about 4.5" long, so use short noodles for the final noodle layer. (The half noodles can be hidden in the middle, if you feel like measuring before hand, too.)
14. Put remaining sauce on top. Put remaining shredded cheese on top of that.
15. Place a couple toothpicks in to prop up aluminum foil. Place a sheet of aluminum foil over the dish.
16. Bake in a preheated oven at 350 degrees F for 50 minutes. Take aluminum foil off and bake an additional 10 minutes.
17. Let cool 15 minutes. Serve to awaiting cheesy lasagna lovers!
Number of Servings: 6
Recipe submitted by SparkPeople user JANECRANE.
2. Mash cottage cheese with a fork until it has a finer texture (or use Ricotta cheese and skip this step.)
3. Cook lasagna noodles according to package. For example, bring water to boil. Add lasagna noodles gradually, and cook until they are al dente. Check them so that they aren't sticking to each other or the pot.
4. While lasagna noodles are boiling, mix marinara, crushed red pepper, garlic, and basil in one bowl.
5. Mix mashed cottage cheese, spinach, basil, garlic, and egg in another bowl. Throw in a little of the grated Parmesan.
6. When noodles are ready, cool them off with cold water.
7. Spread about a third to a half a cup of the sauce in the bottom of a 9x9" pan.
8. Cut 3 noodles to the length of the pan, i.e. about 9", and place on top of the sauce.
9. Put half of the cheese-spinach filling on the noodles.
10. Spread a little less than half of the shredded cheeses. Keep in mind that you need to reserve a little of each to top the lasagna with.
11. Spread about a quarter of a cup of marinara.
12. One more layer: noodles, cheese filling, shredded cheeses, sauce.
13. There are partial peices of noodles, and they should be about 4.5" long, so use short noodles for the final noodle layer. (The half noodles can be hidden in the middle, if you feel like measuring before hand, too.)
14. Put remaining sauce on top. Put remaining shredded cheese on top of that.
15. Place a couple toothpicks in to prop up aluminum foil. Place a sheet of aluminum foil over the dish.
16. Bake in a preheated oven at 350 degrees F for 50 minutes. Take aluminum foil off and bake an additional 10 minutes.
17. Let cool 15 minutes. Serve to awaiting cheesy lasagna lovers!
Number of Servings: 6
Recipe submitted by SparkPeople user JANECRANE.
Nutritional Info Amount Per Serving
- Calories: 381.9
- Total Fat: 15.8 g
- Cholesterol: 72.0 mg
- Sodium: 1,085.5 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 2.8 g
- Protein: 32.1 g