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spinach lasagna

(1 rating)
swaclady avatar
Recipe by
Relda Jean Sandgran
@swaclady
Logan, UT

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.

►
(1 rating)
method Bake

Ingredients For spinach lasagna

  • 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
    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
    italian blend cheese
  • 1 c
    grated parmesand chees
  • parmesan chese topping
  • lasagna noodles, cooked or no boil

How To Make spinach lasagna

  • 1
    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.
  • 2
    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.
  • 3
    If cooking lasagna noodles cook according to package directions. I use the No cook noodles.
  • 4
    Mix the Italian blend cheese and grated Parmesan cheese.
  • 5
    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.
  • 6
    Bake 35-40 minutes if using no boil noodles, about 30 minutes with cooked noodles.
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