J's spinach Lasagne
Nutritional Info
- Servings Per Recipe: 21
- 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
View full nutritional breakdown of J's spinach Lasagne calories by ingredient
Introduction
A delicious take on spinach and white sauce lasagne--for those who can't tolerate tomato sauce A delicious take on spinach and white sauce lasagne--for those who can't tolerate tomato sauceNumber of Servings: 21
Ingredients
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2 boxes (32 oz) organic lasagne noodles (or gluten-free noodles)
4 Aidell's chicken sausages - chopped into small pieces
2 packages frozen spinach (2 cups) - thawed, drained
2 cups non-fat cottage cheese
1 egg
12 oz part-skim mozzarrella - grated
2 oz Asiago cheese - grated
7 cloves fresh garlic - minced
1/2 cup chopped onion
6 cups (4 jars) Classico Alfredo Sauce
1 tbsp olive oil
1 tsp dried basil
Tips
Since one pan is smaller than the other I use slightly less of each ingredient when building the lasagne in the smaller pan.
I like to make the lasagne one or two days ahead and refrigerate it before baking--the flavors have a chance to blend together better.
Place a cookie sheet under the lasagne while cooking to keep your oven clean.
Directions
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.
