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I am so excited! I got my fabulous Lasagna Trio Pan in the mail this week! I could not wait to make my favorite spinach lasagna and still be able to make two other kinds of lasagna that the kids would actually eat! So I got to work this afternoon and as you can see…it came out awesome! Each channel fits the size of the noodles perfectly and they are very deep so you can make tall lasagna like the restaurants do.
I no longer eat meat in our lasagne, but if I did it would be ground turkey. Plus if the kids don’t like the spinach you can still have lasagna with it, while they have just cheese! I make two rows in my pan my Spinach Lasagne Recipe and the other row a cheese only Lasagne.
Spinach Lasagna Recipe
Ingredients
- 1/2 large bag frozen Spinach
- fresh or frozen mushrooms
- 2 large jars spahgetti sauce {I use Victoria Marinara}
- 1- 1 1/2 box lasagna noodles
- 1 24 oz fat free cottage cheese
- 2 cups mozzarella cheese
- 1 garlic clove
- 1/2 tsp oregano
- 2 tsp basil
- Salt & Pepper to taste
Instructions
- Preheat oven to 350.
- Mix oregano, salt, pepper and cottage cheese together, set aside.
- Heat jars of sauce over medium heat.
- Add basil and any other Italian seasonings you prefer to the sauce and simmer on low.
- Boil noodles as directed.
- Thaw spinach and drain.
- Saute spinach mushrooms, salt, pepper and garlic for 5 minutes, set aside.
- Place a few tablespoons of sauce into the bottom of the rows of the pan. Add a noodle, layer cottage cheese mixture and top with mozzarella.
- Add a noodle, layer sauce and spinach mixture. Repeat layers.
- Bake for 30 minutes, uncovered.
Recipe Notes
**If you are not using the Lasagna Trio Pan, cook entree covered with foil for 45 minutes in regular 13x9 in dish.
DEEP DISH PIZZA
How cool is this? Totally makes sense to have a pan like this when everyone likes different things.