To Die For Spinach Lasagna

Happy Veteran’s Day! Be sure to thank those military members that you come across today for their service. They sacrifice a lot and I’m sure they would appreciate the recognition! Today, I’m excited to introduce you to my good friend, Heather. She blogs at Pleats and Ruffles, the cutest sewing blog you ever did see. Be sure to pay her a visit!

I’m not a food blogger, I’m a sewing blogger. But I am a HUGE fan of Sarah’s, and couldn’t pass up sharing one of my favorite recipes with you. I knew it was Sarah-approved because I made it for her back when she had her baby and she asked for the recipe… so it must be good. 🙂

I never used to make lasagna because of the effort it took, and it is so fattening. But i must say it’s one of my favorite foods to eat. So I went in search of a lighter and easier recipe. I have to admit this wasn’t created by me, but I’ve had it so long that I don’t recall where I found it. 🙁 I apologize for not giving proper credit.

To Die For Spinach Lasagna
Makes 1-9×13 dish
Ingredients:

2 eggs, beaten

1 container (16 oz) Low Fat Cottage Cheese

1 pkg (10 oz) frozen chopped spinach, thawed and well drained

2 cups shredded Mozzarella cheese, divided

1/2 c. Grated parmesan cheese

3-4 cups spaghetti sauce, divided

12 lasagna noodles, UNCOOKED

1 lb. Mild Italian Sausage, cooked (optional)

1 cup water

Directions:

Preheat oven to 375ºF if you plan to bake it right away.

Mix eggs, cottage cheese, spinach, parmesan, and 1 cup mozzarella.

Prepare sauce. {you could use jarred sauce for this, or prepare your own. You can add italian sausage, or ground beef to the sauce, or leave it out for a vegetarian dish. I love it either way.}

In a 9×13 inch baking dish spoon out about 2 spoonfuls of the sauce, then place 1 layer of uncooked noodles.

Cover with 1/3 of the cheese and spinach mixture, then top with 1/4 of the sauce.

Add two more layers of noodles, cheese, and sauce, then top with the 3 remaining noodles and cover with the last of the sauce.

At this point, you can save it for later by covering and storing in fridge or freezer.

When you’re ready to bake, poor 1 cup of water around the outside of your noodles and cover tightly with tin foil.

Place your baking dish on a cookie sheet to catch any spills, and then bake at for 1 hour and 15 minutes.

Remove foil and top with the remaining 1 cup of mozzarella, then return to the oven for 5 minutes or until cheese is melted.