spinach lasagna
May 22, 2010, 7:12 pm
Filed under: recipe, spinach

A few weeks ago I decided to make a lasagna. That’s not a common occurrence around these parts, and I don’t have a standard recipe. I found one in Cooking Light–Recipe here. And it was pretty good. Would make this again. As with all lasagna recipes I get hung up on the crazy layering instructions. It’s so overwhelming!! How much where? How many layers? ACK! And then I relax and just make it happen.

Spinach Lasagna.


  • 1  cup  chopped onion
  • 1  cup  sliced mushrooms
  • drop of oil for the fry pan
  • 3  ounces  1/3-less-fat cream cheese (about 1/3 cup)
  • 1  (12-ounce) container 1% low-fat cottage cheese
  • 1/3  cup  low-fat sour cream
  • 1/2  cup  grated Parmesan cheese
  • 2  large eggs
  • 2  (10-ounce) packages frozen chopped spinach, thawed, drained, and squeezed dry
  • 12  no cook lasagna noodles–or a box?
  • 1  (27.5-ounce) jar low-fat chunky mushroom pasta sauce
  • 1  cup  (4 ounces) shredded part-skim mozzarella cheese
  • 1/4  cup  grated Parmesan cheese
  • 1/2  cup  (2 ounces) shredded sharp cheddar cheese (i didn’t use this)

Saute onion and mushrooms in a fry pan until tender. Set aside.

Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well.

Spread 1/2 cup of  tomato sauce in the bottom of a 13 x9-inch baking dish. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.

Cover and bake at 350° for 50 minutes. Bake, uncovered, an additional 10 minutes. Let stand 10 minutes.


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