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Easy Spinach Lasagna

3/4 cup chopped onion (optional)
16 ounce can tomatoes
12 ounce can tomato paste
2 cups water
1 tablespoon dried basil
1/2 teaspoon garlic chips
2 cups cottage cheese
1/4 cup parmesan cheese
1 tablespoon parsley flakes
2 beaten eggs
1 teaspoon salt
1/2 teaspoon pepper
10 ounce package frozen chopped spinach, thawed, well drained
7-9 lasagna noodles
3 cups mozzarella cheese, shredded

- Combine onion, tomatoes, tomato paste, water, basil, and garlic to meat. Simmer for 30 minutes. (See note below)
- Combine cottage cheese, parmesan cheese, parsley flakes, eggs, salt, and pepper.
- In a 9 x 9 inch deep-dish baking dish, spread small amount of meat sauce on bottom. Place 3 noodles, 1/3 cottage cheese mixture, 1 cup mozzarella cheese, 1/3 tomato sauce, sprinkle with parmesan cheese. (Break noodles to fit baking dish) Repeat layering two more times.
- Bake at 350 degrees F. for about 1 hour. Use fork to check if noodles are done. Let stand 10 minutes before serving.

- A 24 to 32 ounce jar of spaghetti sauce can be substituted for the tomato sauce mixture.
- This recipe can be halved and baked in a glass loaf pan.

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A tad, a dash, a pinch...
Measuring spoons

When you want to reduce a recipe, a set of these measuring spoons are good to have on hand.
  • Tad = 1/4 teaspoon
  • Dash = 1/8 teaspoon
  • Pinch = 1/16 teaspoon
  • Smidgeon = 1/32 teaspoon
  • Drop = 1/64 teaspoon