Spinach, Cottage Cheese and Meat Lasagna
300kcal
Ingredients
- 15 pieces lasagna noodles not the "no-bake" kind
- 2 cups meat sauce homemade or store-bought
- 500 ml 2% cottage cheese
- 1 pound fresh spinach sauté and well drained
- 1-2 pound grated mozzarella cheese use more for a cheesier top
Method
- Bring a large pot of salted water to a boil and cook lasagna noodles until al dente (about 7–9 minutes, or according to package instructions). Drain, rinse with cold water and pat dry.
- Sauté the fresh spinach in butter (or oil) until wilted, then drain very well to remove excess liquid.
- Preheat oven to 375°F (190°C). In a 9×11-inch glass baking pan, spread a thin coat of meat sauce over the bottom.
- Add one layer of lasagna noodles (fit about 4 across and use a noodle piece to cover any gap).
- Top the noodle layer with half the sautéed spinach, half the cottage cheese (try not to add excess liquid), 1/2 cup of meat sauce and about 1/4 pound of grated mozzarella.
- Add a second layer of noodles and repeat with the remaining spinach, cottage cheese, 1/2 cup meat sauce and another 1/4 pound mozzarella.
- Add a final layer of noodles, spread the remaining meat sauce over the top and cover with the remaining grated mozzarella (use plenty of cheese).
- Bake at 375°F (190°C) for about 30 minutes, or until the cheese is melted and starts to brown.
- Remove from oven and let the lasagna sit for 10 minutes before slicing and serving.
Nutrition
Calories300kcalCarbohydrates22gProtein22gFat14gSaturated Fat7gCholesterol45mgSodium650mgPotassium450mgFiber3gSugar5gVitamin A1500IUVitamin C12mgCalcium300mgIron3mg
Notes
I just winged it with this recipe, but it turned out very well — would make the same way again. Avoid adding excess liquid from the cottage cheese when assembling.