Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Spinach Lasagna
| 1 (16 ounce) container Low Fat Cottage Cheese |
| 1 (10 ounce) package frozen chopped spinach, thawed, well drained |
| 3 cups reduced fat mozzarella cheese, divided |
| ½ cup shredded Parmesan cheese, divided |
| 2 eggs, beaten |
| 1 (26 ounce) jar spaghetti sauce, divided |
| 9 lasagna noodles, cooked, drained |
Preheat oven to 350.
Mix cottage cheese, spinach, 2 cups mozzarella cheese, ¼ cup Parmesan cheese, and the eggs.
Layer 1 cup of the spaghetti sauce, 3 lasagna noodles, and ½ of the cottage cheese mixture in a 13 x 9-inch pan. Repeat layers. Top with remaining 3 noodles, sauce, 1 cup mozzarella cheese and ¼ cup Parmesan cheese.
Bake 45 minutes. Let stand 10 minutes before serving.
NOTE: I got this off the Kraft web site (www.kraftfoods.com). I bought Newman’s Own Spaghetti Sauce, the kind with the peppers and vegetables in it (Sockarooni). I’d never bought any before, but my daughter said they were all good; and I really didn’t have time to make my own sauce. I also made mine in a 9" square Corning Ware Pan. I broke four lasagna noodles in half, cooked them, and used them. That is just our preference. I do my American Lasagna recipe in the same dish. Makes it thicker, but we like it that way. I also made it the night before and just baked it the next day. The flavor, with the particular spaghetti sauce I used, was really excellent!