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Spinach Lasagna

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A delightful, hearty dish that combines layers of tender pasta with a rich tomato sauce and a creamy spinach and cheese mixture.

Ingredients

Scale
  • 1 can (28 ounces) diced tomatoes
  • ¼ cup roughly chopped fresh basil
  • 2 tablespoons olive oil
  • 2 garlic cloves, pressed or minced
  • ½ teaspoon fine salt
  • ¼ teaspoon red pepper flakes (optional)
  • 2 cups (16 ounces) low-fat cottage cheese
  • 2 tablespoons olive oil (for sautéing)
  • 1 small-to-medium yellow onion, chopped
  • ¼ teaspoon fine salt
  • 4 cloves garlic, pressed or minced
  • 12 ounces baby spinach
  • Freshly ground black pepper, to taste
  • 9 no-boil lasagna noodles
  • 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese
  • A sprinkle of additional chopped fresh basil

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the sauce: Drain the canned diced tomatoes and blend them with basil, olive oil, garlic, salt, and optional red pepper flakes until smooth.
  3. Make the spinach mixture: In a skillet, heat olive oil and add chopped onions with a pinch of salt. Sauté until translucent, then add minced garlic followed by baby spinach. Sauté until the spinach wilts.
  4. Blend the cottage cheese: In a bowl, mix low-fat cottage cheese with freshly ground black pepper until smooth and combine with the sautéed spinach.
  5. Layer the lasagna: In a baking dish, spread ½ cup of tomato sauce at the bottom. Place three no-boil noodles over the sauce, then add half of the spinach mixture and another layer of tomato sauce. Sprinkle 1 cup of mozzarella cheese on top. Repeat these layers until finished with noodles, sauce, and remaining cheese.
  6. Cover and bake: Cover the dish with foil and bake for about 18 minutes. Uncover and bake for an additional 12-17 minutes until bubbly and golden.
  7. Let cool: Take the dish out of the oven and allow to cool for at least 15 minutes before serving. Garnish with fresh basil.

Notes

Ensure spinach is well-washed to prevent excess water in the lasagna. Consider adding vegetables like mushrooms or zucchini for extra flavor.

Nutrition

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