Spinach lasagna recipe
Recipe ingredients:
- 2 packages chopped frozen spinach, 10 ounces size, thawed and drained
- 32 ounces spaghetti sauce
- 3 cans, 8 ounces, tomato sauce
- 1 pound box of lasagna noodles
- 20 ounces shredded mozarella
- 10 ounces shredded cheddar cheese
- 32 ounces small curd cottage cheese
- 3 eggs
Recipe method:
- Preheat oven to 350 degrees F.
- Thoroughly drain spinach.
- Mix together spinach, cottage cheese and eggs in medium bowl. Set aside.
- Set aside one can of the sauce.
- Set aside 8 ounces of mozarella cheese.
- In large roasting pan, layer the ingredients, about 3 to 4 layers, in the following order: spaghetti and tomato sauce, lasagna noodles, spinach mixture, mozarella cheese, cheddar cheese.
- Finish off the top with reserved tomato sauce.
- Sprinkle on reserved mozarella cheese.
- Bake for 45 minutes or until a knife or fork can easily be inserted in noodles.
- Allow to firm for 15 minutes before serving.
- Leftovers can be frozen for convenient meals later.
Tags: spinach, lasagna, recipe, vegetarian, recipes, cooking