Spinach Lasagna

Cheryl Howard

By
@Cheryl_Howard

Kids favorite


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Comments:

Serves:

6

Method:

Convection Oven

Ingredients

1
onion, chopped and divided
8 oz
mushrooms, sliced
2 Tbsp
fresh parlsey, chopped
1 Tbsp
dried basil
2 clove
garlic, minced
2 tsp
dried oregano
1/8 tsp
salt
1/4 tsp
pepper
1/4 tsp
crushed red pepper
2 can(s)
16 oz. tomato puree
10 oz
whole wheat or spinach lasagna noodles
1 Tbsp
olive oil
2 pkg
10 oz. frozen chopped spinach, thawed
1/8 tsp
nutmeg, ground
2 c
low-fat cottage cheese
2 Tbsp
low-fat milk
2 oz
low-fat mozzzarella cheese, shredded, about 1/2 cup
2 Tbsp
parmesan cheese, grated

Directions Step-By-Step

1
Set aside 2 Tb. chopped onion. Coat large skillet with nonstick cooking spray. Place muchrooms, parsley, basil, garlic, oregano, salt, pepper, red pepper flakes and remaing onion in skillet. Cook, stirring, over medium heat until vegetables soften, about 10 minutes. Add tomato puree and partially cover skillet; simmer, stirring occasionally, 30 minutes.
2
Cook lasagna noodles according to package directions; drain.
3
Preheat oven to 350 degrees.
4
In another skillet heart oil over medium heat. Add spinach, nutmeg and reserved onion; cook until heated through.
5
In blender puree cottage cheese and milk until smooth. To assemble, spread 1-1/4 cups tomato sauce on bottom of 9x13 baking dish. Top with 1/3 of noodles, then 1/3 of remaining sauce. Spoon on 1/2 of cottage cheese mixture, followed by 1/2 of spinach mixture, then 1/2 of mozzarella. Repeat with remaining ingredients to make one more layer then top mozzarella with remaining noodles and tomato sauce. Sprinkle with parmesan.
6
Cover loosely with foil. Bake until cooked through and sauce is bubbling, about 1 hour. Remove foil 10 minutes before lasagna is done.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Italian
Other Tags: For Kids, Healthy