Short Cut Spinach Lasagna

Serves: 5
Total Calories: 364


1 (10-ounce) package frozen chopped spinach
2 cups (1 pound) low-fat or nonfat cottage cheese
2 cups (1/4 pound) part-skim shredded mozzarella cheese, divided
1 egg or egg substitute
1 teaspoon oregano
salt and pepper, to taste
1 (29- to 32-ounce) jar spaghetti sauce
9 lasagna noodles (1/4 pound), uncooked
1 cup water


Thaw and drain spinach. In large bowl combine cottage cheese, 1 cup of mozzarella, egg, spinach, oregano, salt, and pepper. In greased 9x13-inch baking dish, layer 1 cup sauce, 1/3 of noodles and half the cheese mixture. Repeat. Top with remaining noodles, then remaining sauce. Sprinkle with remaining 1 cup mozzarella. Pour water around edges. Cover tightly with foil. Bake at 350° for 1 hour and 15 minutes or until bubbly. Let stand 15 minutes before serving.

Hint: This may be made up to 2 days in advance. It also freezes very well.

Nutritional Facts:

Serves: 5
Total Calories: 364
Calories from Fat: 190

This Short Cut Spinach Lasagna recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
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Short Cut Spinach Lasagna
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