Short Cut Spinach Lasagna


Serves: 5
Total Calories: 364

Ingredients

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

Directions:

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:
Seafood Lasagna
Short Cut Spinach Lasagna
Reuben Lasagna
Chicken with Fine Herbs and Sun-Dried Tomatoes
Spinach Pasta with Scallops
Angel Hair Pasta Primavera
Andrea’s Spaghetti Pie
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Bow Ties with Gorgonzola
Linguine with Tomatoes and Basil
Pasta with Black Olives and Tomato Sauce
Rigatoni with Thick Mushroom Sauce
Linguini with Broccoli and Bay Scallops
Lemon Asparagus Pasta
Basic Pesto
Spring Vegetable Risotto
Nutty Brown Rice
Three Cheese Baked Rice
Eggplant and Rice Provençale
Oriental Rice (Indonesia)
Beans and Rice Casserole
Broccoli Rice Bake
Pierogi (Dumplings)
Mock Pierogi
Two-and-a-Half-Minute Skillet Pizza
Crabmeat Quiche
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Lobster Quiche
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Chipped Beef Pot Pie
Vermont Turkey and Broccoli Puff
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Apricot Ginger Chutney
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