Spinach Lasagna

If you aren't sick of leafy greens after our lineup of spinach-heavy entrees this past week, this spinach lasagna makes for an easy yet delicious dinner to last in your fridge for a week or share with housemates.


16 ounce tub of cottage cheese
2 eggs
3 cups mozzarella cheese
1/2 cup Parmesan cheese
10 ounces spinach (roughly one large bag)
1 jar tomato sauce (or more, if you're like me and you like your pasta and pizza extra saucy)
9 flat lasagna noodles (Hodgeson Mill makes a delicious variety of whole grain noodles)


1. Preheat your oven to 350 degrees.
2. Mix the cottage cheese, eggs, 2 cups of mozzarella cheese, and 1/4 cup of Parmesan cheese in a large bowl. Then add your spinach. Mix well so that the leafy greens are coated.
3. Layer the bottom of your baking dish with a cup of tomato sauce, three flat noodles, and the cheese mix. Continue to layer until you place your last few noodles on top.
4. Spread remaining cheese (mozzarella + Parmesan) over the top noodles.
5. Bake in the oven for about 40 minutes, or until you see your cheese turn golden brown.
6. When done, pull out the lasagna and let it stand 10 minutes to cool and set before you dig in.

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