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spinach lasagna

a recipe by
Larry Cline
Midland, GA

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!)

method Bake

Ingredients For spinach lasagna

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

How To Make spinach lasagna

  • 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.
  • 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.
  • 3
    Combine the spinach with the garlic and onion flakes; spread HALF of this over the cheese. Top with the sliced mushrooms.
  • 4
    Add another three noodles, and repeat the red, white, and green layers. Top with the chopped black olives.
  • 5
    Add the last three noodles and a final red layer. Top with shredded Mozzarella cheese (and additional Parmesan, if desired.)
  • Spinach Lasagna
    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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