Simple Spinach Lasagna

I love lasagna.  I rarely make the same lasagna two times in a row…there are just too many variations!  I have been trying to incorporate more spinach into my families diet.  This week I made a delicious spinach lasagna.

The kids were skeptical at first when they saw the green stuff in their pasta.  Once they tried a bite they ate it up.  Score!

Here is what you need:  1 tablespoon extra virgin olive oil, 9 ounces of chopped fresh spinach, 1/2 onion chopped, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, 4 cloves of garlic (chopped), approx 40 ounces of spaghetti sauce, 2 cups cottage cheese, 16 ounces mozzarella cheese, 1/4 cup grated parmesan cheese, 2 tablespoons dried parsley, 1 teaspoon salt, 1/4 teaspoon pepper, 1 egg, 1 package whole wheat lasagna noodles

**I place my spinach, onion, and garlic together in my food processor to eliminate any ‘chuncks’ that the kids can pick at**

Here is what you do:  Pre heat oven to 350 degrees F.  In a large pot over medium heat saute the spinach, onion, oregano, basil and garlic in the olive oil for about 3-4 minutes.  It will start smelling sooo yummy!  Pour in spaghetti sauce then simmer about 20 minutes.

In a large bowl mix cottage cheese, 1/2 (8oz) mozzarella cheese, parmesan cheese, parsley, salt, pepper, and egg.

Cook your lasagna noodles, drain, and set aside.

Now you will assemble your lasagna.  You can make one regular sized one OR two smaller ones.  I decided on two smaller ones because our fridge was full of leftovers, we didn’t need more, and by making two I could freeze one to save for an easy dinner in the next few weeks.  You have to trim the lasagna noodles to make them fit in the smaller pan but I am totally okay with that.

Place a small amount of sauce in the bottom of your pan.  Place  layer of noodles then top with a layer of sauce then cover with some of your cheese mixture.  Repeat.

On my top layer I covered with sauce then the remaining 8 ounces of mozzarella.

Cover with foil, I rub mine with olive oil so that it doesn’t stick to the cheese when you remove it, and bake in the preheated oven for 45 minutes.  Remove foil and bake another 15 minutes.  Let cool 10 minutes before slicing and serving.



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3 thoughts on “Simple Spinach Lasagna

  1. Taryn Hale says:

    Ohhh! I love Spinach lasagna. I will have to try this version….but I do have an even easier way to make it and freeze some for later – make Lasagna Roll-ups.

    Instead of the traditional layering method of a casserole pan, you layer each individual lasagna noodle and roll it up. So I cook my noodles, lay them out 3-4 at a time on parchment, add sauce, filling, and cheese to each noodle – then roll up. I put the amount I want for dinner that night only in a baking dish, cover with sauce and more cheese and bake. I freeze the rest of the roll ups I made on a cookie sheet (unbaked). Once frozen, I toss the roll ups into a freezer baggie (you can keep reusing it). Then when I want an easy dinner, I pull out the number of roll-ups I want and bake them (350 for 30 min). No waste and no complaints about eating left-overs…again!

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