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spinach lasagna

(1 rating)
Cheryl_Howard avatar
Recipe by
Cheryl Howard
@Cheryl_Howard
Bryant, AR

Kids favorite

(1 rating)
yield 6 serving(s)
method Convection Oven

Ingredients For spinach lasagna

  • 1
    onion, chopped and divided
  • 8 oz
    mushrooms, sliced
  • 2 Tbsp
    fresh parlsey, chopped
  • 1 Tbsp
    dried basil
  • 2 clove
    garlic, minced
  • 2 tsp
    dried oregano
  • 1/8 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/4 tsp
    crushed red pepper
  • 2 can
    16 oz. tomato puree
  • 10 oz
    whole wheat or spinach lasagna noodles
  • 1 Tbsp
    olive oil
  • 2 pkg
    10 oz. frozen chopped spinach, thawed
  • 1/8 tsp
    nutmeg, ground
  • 2 c
    low-fat cottage cheese
  • 2 Tbsp
    low-fat milk
  • 2 oz
    low-fat mozzzarella cheese, shredded, about 1/2 cup
  • 2 Tbsp
    parmesan cheese, grated

How To Make spinach lasagna

  • 1
    Set aside 2 Tb. chopped onion. Coat large skillet with nonstick cooking spray. Place muchrooms, parsley, basil, garlic, oregano, salt, pepper, red pepper flakes and remaing onion in skillet. Cook, stirring, over medium heat until vegetables soften, about 10 minutes. Add tomato puree and partially cover skillet; simmer, stirring occasionally, 30 minutes.
  • 2
    Cook lasagna noodles according to package directions; drain.
  • 3
    Preheat oven to 350 degrees.
  • 4
    In another skillet heart oil over medium heat. Add spinach, nutmeg and reserved onion; cook until heated through.
  • 5
    In blender puree cottage cheese and milk until smooth. To assemble, spread 1-1/4 cups tomato sauce on bottom of 9x13 baking dish. Top with 1/3 of noodles, then 1/3 of remaining sauce. Spoon on 1/2 of cottage cheese mixture, followed by 1/2 of spinach mixture, then 1/2 of mozzarella. Repeat with remaining ingredients to make one more layer then top mozzarella with remaining noodles and tomato sauce. Sprinkle with parmesan.
  • 6
    Cover loosely with foil. Bake until cooked through and sauce is bubbling, about 1 hour. Remove foil 10 minutes before lasagna is done.
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