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.


★★★★★ 1 vote



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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

How to Make Spinach Lasagna


  • 1Fry Hamburger until done. Drain off any grease. Add fresh mushrooms & cook until they are done. Add the 2 bottles of sauce. Cover and simmer.
  • 2Place 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.
  • 3If cooking lasagna noodles cook according to package directions. I use the No cook noodles.
  • 4Mix the Italian blend cheese and grated Parmesan cheese.
  • 5Put 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.
  • 6Bake 35-40 minutes if using no boil noodles, about 30 minutes with cooked noodles.

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About Spinach Lasagna

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

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