Sunday, August 24, 2008

Spinach Lasagna

Posted by Erin Wilburn / no comments » / pasta, vegetarian


There is one, and only one, vegetarian dish The Boy will eat. It’s this lasagna. I’ve made it a few times now. After the first time making it I realized one large rectangular pan makes WAAAAY too much for me & TB.  I put it in two square pans as opposed to 1 rectangular one. And then I freeze the second one to enjoy at a later date! I often use Bertolli’s sauces for the spaghetti sauce. They have so many different flavors it can give it a slighlty different twist on it each time. This might not be the most photogenic meal, but it sure is tasty!

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Spinach Lasagna

Ingredients:

2 eggs, beaten
1 16oz container low fat ricotta cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup chopped mushrooms
3 cups 2% milk shredded reduced fat mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided (this time I used a mixture of romano, asiago, & parmesan, but not always)
1 jar (26 oz.) spaghetti sauce, divided
9 whole wheat lasagna noodles, cooked, drained

Directions:

Heat oven to 350°F. Mix eggs, ricotta cheese, spinach, mushrooms, 2 cups mozzarella and 1/4 cup Parmesan.

Layer 1 cup spaghetti sauce, 3 lasagna noodles and 1/2 the cottage cheese mixture in 13x9-inch baking dish. Repeat layers. Top with remaining noodles, sauce and cheeses.

Bake 45 min. or until heated through. Let stand 10 min. before serving.

from Kraft Foods

Posted by Erin Wilburn on August 24, 2008
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