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.
- 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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