Friday, July 30, 2010

Spinach Lasagna

No picture today.  Sorry.
Spinach Lasagna
1 package frozen chopped spinach, 1 bunch garden onions chopped (stems and all), 3 cloves garlic chopped, 8oz.  low fat ricotta cheese, 8oz. low fat cottage cheese, 12 oz. shredded Mozzarella cheese, 4 Tbsp. grated Parmesan cheese, 12 lasagna noodles* (one package), Oregano, basil, salt, pepper to taste, 1 jar Ragu Garden Combination Spaghetti sauce, 8-10c. water

Preheat oven to 350 degrees Fahrenheit.  Start water boiling in large pot.  While the waiting for the water to boil go to the next step.  In the microwave, use your defrost setting and defrost the spinach.  Do not let it cook.  It only needs to defrost 6-10 minutes on this lower setting.  Once your water starts boiling add the noodles.  Let cook 7-9 minutes and drain.  In a large bowl mix onions, garlic, ricotta, cottage cheese, mozzarella, Parmesan, spinach, and spices.  Mix this together very well, and don't be afraid to get your hands into it if necessary to break up spinach that didn't get fully defrosted.  Spray a 9x13" casserole with non-stick spray.  Layer your noodles and filling until you run out of noodles.  Usually about 3 layers, ending with noodles on top.  Pour spaghetti sauce over the top.  Cook @ 350 degrees Fahrenheit for 30 minutes.  Serves 8.  Total prep/cook time; 45 minutes.

*Lasagna noodles;  I prefer the noodles you have to pre-cook.  I've been told no-cook noodles are tons easier.  I admit they will save you from having a large pot of boiling water on the stove, but I still prefer the other because I think the texture is better.  However, if you prefer no-cook noodles, simply layer spaghetti sauce over noodles, then filling, noodles, sauce, filling and so on still ending with noodles and sauce on top. 
**Sometimes I will make this into a vegetable lasagna with chopped carrots, zucchini, bell peppers, squash, purple onions, and crushed tomatoes.  You can also add ground turkey, chicken, or beef if you want to sneak in some protein.

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