Recipe: Spinach Lasagna

Layering the lasagna

Ahh lasagna, you big flat noodle you. You are my perfect food- cheesy, casseroley, and noodley- just perfect. Due to all the layering, lasagna may seem daunting to make, but it’s actually pretty easy. Prep and cooking time take only an hour, total, so this recipe is good to make even on a weeknight after getting home from work. Save time by using no boil lasagna noodles and pre-shredded mozzarella.

Preheat oven to 350 degrees. Lightly oil a 9x13 inch baking pan.

Making spinach cheese goop

In a bowl, combine the eggs, cottage cheese, 1 cup of the mozzarella, parmesan cheese, spinach, 2 tablespoons of parsley, and a few dashes of salt and pepper; set aside until needed.

In a medium saucepan, add the tomato paste, tomato sauce, remaining 1 tablespoon of parsley, basil, oregano, garlic, red pepper, fennel seeds, sugar, and ½ teaspoon of salt. Simmer until just bubbly, which will take only a few minutes. Adjust seasoning to your liking (add more sugar if you want a sweeter sauce, more red pepper if you like a zing, etc.)

Adding to the sauce

If you use the regular lasagna noodles, you will have to boil them in a large pot until al dente. I tend to use the Barilla brand, no boil lasagna sheets to save time. You just put the hard, no boil, noodle sheet into the layers and they’ll soften while baking.

In the greased baking pan, begin to layer as follows (then repeat until all ingredients are used):

1)      1/3 of sauce

2)      3 noodles

3)      1/3  of spinach cheese mixture

4)      1/3 of shredded mozzarella

5)      Sprinkling of grated parmesan

The sauce and cheese layers don’t have to look picture perfect. I somewhat blob the cheese mixture on. It will spread, edge to edge, on its own while baking. Bake at 350 degrees for 40 minutes or until the top begins to brown. Cool for about 10 minutes, to let the lasagna set, before serving.

BLAM!- Done and being devoured!

Spinach Lasagna

9 no boil lasagna noodles

2 eggs

32oz. (2 lb.) tub low fat cottage cheese

2 cups low fat shredded mozzarella cheese, divided

¼ cup reduced fat grated parmesan cheese

6-7oz. fresh, baby spinach

1 (6oz.) can tomato paste

2 (15 oz.) cans no salt added tomato sauce, unseasoned

3 tablespoons dried parsley, divided

2 ½ teaspoons dried basil

2 ½ teaspoons dried oregano

1 teaspoon minced garlic

¼- ½ teaspoons dried red pepper flakes

3/4 teaspoon fennel seeds (optional- but highly recommended for a unique flavor)

2 teaspoons sugar

½ teaspoon salt

Extra grated parmesan

Cooking Tips: Feel free to add other ingredients to this lasagna. I’ve also made it with cubed, steamed butternut squash pieces in place of the spinach. You could also sauté onions and green peppers in a skillet and mix it into the sauce before layering. Or heck, on my lazy days, I’ve been known to use jarred spaghetti sauce instead of making the sauce from scratch (if choosing this option, omit the ingredients and steps regarding making the sauce). This recipe will fill a 9x13 pan. If you feel like it may bubble over a bit in the oven, place a pan underneath it while baking. I make this, usually, for just Nick and I so, with the large amount, there is enough left over for dinner the next night and even some I can take to work for lunch!