Spinach Lasagna

Relda Jean Sandgran


This has been a great favorite of my family and friends. I started using cottage cheese because it was less expensive. I tried changing to the ricotta, when the prices became about the same and everyone liked the cottage cheese better. Be sure to drain the cottage cheese. I make this for my son for his B'day. I make 2 extra large pans. We eat that night and then I freeze the rest in single serving pieces in Seal a Meal bags.

pinch tips: How to Freeze Fish, Meat & Poultry






1 1/2 lb
lean hamburger
8 oz
sliced fresh mushrooms
3 bottle
ragu chunky mushroom sauce
16 oz
cottage cheese, small curd (drained)
1/2 c
parmesan cheese topping
1 bag(s)
frozen chopped spinach, defrosted & squeezed dry
4 oz
can chopped olives (optional) i don't leave this out
1/4-1/2 tsp
season salt
3 can(s)
italian blend cheese
1 c
grated parmesand chees
parmesan chese topping
lasagna noodles, cooked or no boil

Directions Step-By-Step

Fry Hamburger until done. Drain off any grease. Add fresh mushrooms & cook until they are done. Add the 2 bottles of sauce. Cover and simmer.
Place Cottage cheese in a colander and drain any excess liquid. Place cottage cheese in a bowl. Add Parmesan cheese topping, chopped olives, drained spinach and season salt. Mix well and set aside.
If cooking lasagna noodles cook according to package directions. I use the No cook noodles.
Mix the Italian blend cheese and grated Parmesan cheese.
Put some sauce on the bottom of baking pan, layer noodles, sauce cottage cheese mixture by spoonfuls, and cheese mixture. Make a total of 3 layers., ending with sauce and cheeses. I then use some of the Parmesan cheese topping also.
Bake 35-40 minutes if using no boil noodles, about 30 minutes with cooked noodles.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Italian
Hashtags: #main, #Dishes