Prep 30 mins
Cook 1 hr
This is from Nov 1997, and my standard recipe when I'm craving Lasagna. The whole family loves it, and I love that I can sneak in other veggies. :) I always double the recipe and freeze the second one.
- cooking spray
- 1 cup chopped onion
- 1 cup sliced mushrooms
- 3 ounces reduced-fat cream cheese (about 1/3 cup)
- 1 (12 ounce) container1% low fat cottage cheese
- 1⁄3 cup low-fat sour cream
- 1⁄2 cup grated parmesan cheese
- 2 large eggs
- 2 (10 ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
- 12 cooked lasagna noodles
- 1 (27 1/2 ounce) jarlow-fat chunky pasta sauce with mushrooms
- 1 cup shredded part-skim mozzarella cheese
- 1⁄4 cup grated parmesan cheese
- 1⁄2 cup shredded sharp cheddar cheese
- Preheat oven to 350°.
- Heat a medium nonstick skillet coated with cooking spray over medium high heat. Add onion and mushrooms; sauté 5 minutes or until tender. Set aside.
- Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well.
- Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.
- Cover and bake at 350° for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.
Great lasagna recipe. I also originally found this recipe on the Cooking Light site & love it. Normally I cook this as written, at times I will cut the lasagna noodles by 2 or 3.