spinach lasagna
(1 rating)
This has been a great favorite of my family and friends. I started using cottage cheese because it was less expensive. I tried changing to the ricotta, when the prices became about the same and everyone liked the cottage cheese better. Be sure to drain the cottage cheese. I make this for my son for his B'day. I make 2 extra large pans. We eat that night and then I freeze the rest in single serving pieces in Seal a Meal bags.
(1 rating)
method
Bake
Ingredients For spinach lasagna
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1 1/2 lblean hamburger
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8 ozsliced fresh mushrooms
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3 bottleragu chunky mushroom sauce
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16 ozcottage cheese, small curd (drained)
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1/2 cparmesan cheese topping
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1 bagfrozen chopped spinach, defrosted & squeezed dry
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4 ozcan chopped olives (optional) i don't leave this out
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1/4-1/2 tspseason salt
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3 canitalian blend cheese
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1 cgrated parmesand chees
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parmesan chese topping
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lasagna noodles, cooked or no boil
How To Make spinach lasagna
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1Fry Hamburger until done. Drain off any grease. Add fresh mushrooms & cook until they are done. Add the 2 bottles of sauce. Cover and simmer.
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2Place Cottage cheese in a colander and drain any excess liquid. Place cottage cheese in a bowl. Add Parmesan cheese topping, chopped olives, drained spinach and season salt. Mix well and set aside.
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3If cooking lasagna noodles cook according to package directions. I use the No cook noodles.
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4Mix the Italian blend cheese and grated Parmesan cheese.
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5Put some sauce on the bottom of baking pan, layer noodles, sauce cottage cheese mixture by spoonfuls, and cheese mixture. Make a total of 3 layers., ending with sauce and cheeses. I then use some of the Parmesan cheese topping also.
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6Bake 35-40 minutes if using no boil noodles, about 30 minutes with cooked noodles.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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