This easy spinach lasagna is so yummy!
Ingredients
- Extra virgin olive oil: 1 Tbsp
- frozen chopped spinach, thawed and squeezed dry: 2 packages (10 ounce packages)
- medium onion: 0.5 piece (chopped)
- garlic: 2 clove (crushed)
- oregano: 0.5 tsp (dried)
- basil: 0.5 tsp (dried)
- spaghetti sauce: 1 jar (32 ounce jar)
- ½ cups water: 1 piece
- non-fat cottage cheese: 2 cups
- part skim mozzarella cheese: 1 pack (8 ounce pack, shredded)
- fresh parsley: 0.5 cup (chopped)
- Parmesan cheese: 0.25 cup (grated)
- egg: 1 piece
- salt: 1 tsp
- black pepper: 0.125 tsp
- uncooked lasagna noodles: 12 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat oil in a large pot over medium heat. Add spinach, onion, garlic, oregano, and basil; sauté until onion has softened, 3 to 5 minutes. Pour in spaghetti sauce and water; simmer for 20 minutes.
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Meanwhile, mix cottage cheese, mozzarella, parsley, Parmesan, egg, salt, and pepper together in a bowl until well combined.
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Remove sauce from the heat; spoon a small amount into the bottom of a 9x13-inch baking pan. Place four uncooked noodles on top of sauce, then top with 1/3 of the remaining sauce. Layer with four more noodles, 1/2 of the remaining sauce, and 1/2 of the cheese mixture. Repeat layers once more with remaining noodles, sauce, and cheese mixture. Cover with foil.
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Bake in the preheated oven for 55 minutes. Remove the foil and bake for 15 more minutes. Let sit for 10 minutes before serving.
