Cottage Cheese Spinach Lasagna
photo by Shug22
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 cups low fat mozzarella, shredded
- 4 egg whites (or the equivalent Egg Beaters) or 3 eggs (or the equivalent Egg Beaters)
- 24 ounces small curd cottage cheese, i use low fat or 24 ounces ricotta cheese
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- 1 teaspoon salt (optional)
- 3⁄4 teaspoon dried oregano
- 1⁄2 teaspoon ground black pepper
- 8 ounces lasagna noodles, uncooked
- 2 (16 ounce) jars spaghetti sauce, use your favorite
- 1 cup water
directions
- Preheat oven to 350 degrees.
- Spray a 13x9 pan with cooking spray.
- In a large bowl, combine the mozarella cheese, eggs or egg substitute, cottage cheese or ricotta cheese, spinach, salt, oregano and pepper.
- Mix well.
- In the prepared pan, layer 1/2 cup sauce, 1/3 of the uncooked noodles and 1/2 of the cheese-spinach mixture.
- Repeat the layers.
- End with sauce on top.
- Pour the 1 cup of water around the edges of the lasagna.
- Cover tightly with aluminum foil.
- Bake for 1 hour and 15 minutes.
- Remove from oven.
- Let stand covered for at least 15 minutes.
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Reviews
-
If I'd known lasagna was this easy to make, I'd have tried it years ago! I was worried about the noodles coming out hard but they were great. I used fresh spinach, just folded in a few handfuls at a time. I also used a mozz/provolone/cheddar/fontina etc. mix because that's what my deli had and it was super tasty. Will definitely be making this again!
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania