Spinach lasagna
480 cals, 31p, 47c, 15f (per meal)
2 cup (452g)
4 dash, leaves (0g)
1 medium (44g)
1/2 medium (2-1/2" dia) (55g)
1/2 lbs (227g)
1 1/2 cup(s) (356mL)
4 dash, leaves (1g)
1 tbsp (15mL)
2 10 oz package (568g)
2 clove(s) (6g)
1 jar (32 oz) (908g)
1/2 lbs (228g)
4 tbsp (25g)
1 tsp (6g)
2 dash, ground (1g)
1
Preheat oven to 350°F (175°C).
2
In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes.
3
In a large bowl mix cottage cheese, mozzarella cheese, parmesan cheese, salt, pepper and egg.
4
Place a small amount of sauce in the bottom of a lasagna pan. Place some uncooked noodles on top of sauce and top with layer of sauce. Add more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
5
Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.