Spinach Lasagna

Spinach Lasagna

No Photo

Have you made this?

 Share your own photo!

Debra Schweikert


This is a nice twist on traditional lasagna (especially if you have friends like mine who don't like tomatoes).


★★★★★ 1 vote

30 Min
45 Min


  • 2 lb
    low-fat cottage cheese
  • 1 Tbsp
    chopped parsley
  • 1/4 c
    butter, melted
  • 2
    eggs, lightly beaten
  • ·
    salt, pepper, garlic powder, to taste
  • 1 lb
    monterey jack cheese, grated
  • 9
    lasagna noodle, cooked al dente and laid flat on aluminum foil
  • 2
    packages frozen chopped spinach, cooked and drained
  • 1 c
    grated parmesan cheese

How to Make Spinach Lasagna


  1. Preheat the oven to 350 degrees. Mix cottage cheese, parsley, butter, eggs, and seasonings.
  2. Grease a 9 x 13-inch baking pan and layer it as follows:
    3 lasagna noodles, 1/2 of the cottage cheese mixture,
    1/2 of the Monterey Jack, 1/2 of the spinach and 1/2 of the Parmesan.
  3. Repeat, ending with noodles.
  4. Dot with more butter and sprinkle with a little Parmesan.
  5. Bake for 35-40 minutes.

Printable Recipe Card

Leave a Comment