Today’s Recipe: Spinach Lasagne

October 3, 2011
1 30-oz. jar of spaghetti sauce
2 eggs
1  lb. cottage cheese
1/2  tsp salt
1 10-oz. package frozen chopped spinach, thawed and drained
1/2 cup grated Parmesan cheese
1/2 lb. sliced mozzarella cheese
1/2 lb. uncooked whole wheat lasagne noodles, broken in half

Beat eggs in a large bowl and add cottage cheese, spinach, salt and 1/4 cup Parmesan cheese.  Lightly grease bottom of a 13x9x2 inch baking dish; cover with a little sauce.  Layer noodles, half of the cheese-spinach mixture, half the mozzarella cheese and half the spaghetti sauce.  Repeat layers, ending with spaghetti sauce.  Sprinkle with 1/4 cup Parmesan cheese.  Cover dish with a lightly greased sheet of aluminum foil and bake in a preheated 350 degree oven for 60 minutes or until noddles are tender.  Let stand for 10 minutes before cutting in squares and serving.  Serves 8.

Growing up, this was a signature dish in the Apple household.  I remember my mom making this for family dinners and often when we had friends over.  To this day, it remains one of my favorite meals because it is tasty, healthy and reminds me of my mom’s amazing cooking! 

Food for Thought:  Notice this meal is vegetarian, so for all you friends trying the vegetarian diet, here is a great option for you.  It is healthier than regular meat lasagne since it is loaded with spinach, cottage cheese and eggs.  Enjoy this tasty meal and you will even be getting some excellent protein, iron and fiber!

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