Spinach Lasagna Recipe
Spinach Lasagna made in a Lasagna Trio Pan.
Equipment
Ingredients
- ½ large bag frozen spinach
- fresh or frozen mushrooms
- 2 large jars spahgetti sauce {I use Victoria Marinara}
- 1- 1 ½ box lasagna noodles
- 1 24 oz fat free cottage cheese
- 2 cups mozzarella cheese
- 1 garlic clove
- ½ 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.
Notes
**If you are not using the Lasagna Trio Pan, cook entree covered with foil for 45 minutes in regular 13x9 in dish.
Nutrition
Serving: 1cupCalories: 181kcalCarbohydrates: 13gProtein: 17gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 507mgPotassium: 166mgSugar: 2gCalcium: 222mgIron: 1mg
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