Tuesday, July 7, 2009

Spinach Lasagna

I know. Everyone probably has a lasagna recipe that they like and cling to. But here is yet another one to try; to see if you like it better than the one you already have in your arsenal. This is one of the dishes I will give out to new moms. Everything in it is good for you, it feeds a lot, it makes good leftovers, and it freezes well. Oh yeah, and it's easy. Here you go.

Spinach Lasagna
  • 2 eggs
  • 1 pint Ricotta
  • 1 scoop of cottage cheese if you have it on hand
  • 2 cans spinach - drained. (You can use frozen if you want, but this eliminates the whole defrost thing. Also, I leave the spinach a little wet, it helps cook the noodles better)
  • 1/2 cup Parmesan
  • 8 oz oven ready lasagna noodles
  • 1 cup (or more) shredded mozzarella
  • Large can of your favorite tomato sauce. (We use the Onion and Garlic kind and add a pound of ground turkey to it to give the meal more protein.)

--Preheat oven to 350.
--Combine first 5 ingredients.
--Spread 1/2 cup of tomato sauce in bottom of greased 9x13 baking dish.
--Layer: Noodles, 1/2 cheese/spinach mixture, 1/2 cheese, 1/2 tomato sauce. Repeat. Top with extra cheese.
--Cover and cook for 1 hour.

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