spinach lasagna

Name: Spinach Lasagna
Cuisine: Italian
Ingredients: nine whole wheat lasagna noodles, prepared; 8 oz can(s) tomato sauce; 23 oz jar(s) marinara sauce; 12 oz jar(s) roasted red pepper slices (well-drained); 2 tablespoon(s) flax seed (optional); 24 oz - large curd cottage cheese; ½ cup - grated parmesan cheese; 2 tablespoon(s) dried parsley; 2 teaspoon(s) chicken bouillon (optional); 20-30 oz frozen chopped spinach, thawed & well-drained; 2 teaspoon(s) (each) minced garlic, dried onion flakes; 4 oz can(s) (each) sliced mushrooms, chopped black olives; 1-2 cups - shredded mozarrella cheese

18 Pinches 5 Photos

Larry Cline

Midland, GA

Updated on Mar 2, 2022

I've challenged myself to do "Meatless Mondays" for the last couple of years, and adapted my regular lasagna recipe to make a healthier spinach version. It's full of vegetables and fiber, but I wouldn't make it if it didn't also taste good! Pair it with some Texas Toast and a cheap merlot. (Have a side salad too if you want, but your veggies are already here!)

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Ingredients

nine whole wheat lasagna noodles, prepared
8 oz cans tomato sauce
23 oz jars marinara sauce
12 oz jars roasted red pepper slices (well-drained)
2 tablespoons flax seed (optional)
24 oz - large curd cottage cheese
½ cup - grated parmesan cheese
2 tablespoons dried parsley
2 teaspoons chicken bouillon (optional)
20-30 oz frozen chopped spinach, thawed & well-drained
2 teaspoons (each) minced garlic, dried onion flakes
4 oz cans (each) sliced mushrooms, chopped black olives
1-2 cups - shredded mozarrella cheese

How To Make spinach lasagna

Step 1

Boil the lasagna noodles just until flexible. Spread the tomato sauce in the bottom of a greased 9x13-inch baking dish; top with three of the noodles. Combine the marinara with the red pepper slices and flax seed (optional, but it adds fiber, and helps thicken the sauce.) Spread a THIRD of this over the noodles.

Step 2

Combine the cottage cheese with the Parmesan, dried parsley, and bouillon (leave the bouillon out of you want this to be vegetarian; I'm not a purist myself!) Spread HALF of this over the red layer.
Step 3

Combine the spinach with the garlic and onion flakes; spread HALF of this over the cheese. Top with the sliced mushrooms.
Step 4

Add another three noodles, and repeat the red, white, and green layers. Top with the chopped black olives.
Step 5

Add the last three noodles and a final red layer. Top with shredded Mozzarella cheese (and additional Parmesan, if desired.)
Step 6

Bake 30-40 minutes at 350° (or refrigerate until needed, then bake 60 minutes at 325°.) Let stand five minutes before slicing.
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