Friday, April 27, 2007

Spinach & Cheese Lasagna

Serves 10-12
1 package lasagna noodles
1 T. olive or vegetable oil
1 24oz. container of cottage cheese
1/3 C. cilantro (use leaves and stems)
1 egg
1T. Italian seasoning
1 small onion quartered
Dash salt & pepper
2 26 oz jars/cans of pasta sauce
6 C. finely chopped spinach
2 C. shredded mozzarella cheese
Cooking spray

Cook lasagna noodles according to package directions. While that is cooking place cottage cheese, cilantro, egg, Italian seasoning, onion and salt and pepper in a blender or food processor and blend until it forms a think sauce. Spray a 16” X 12” pan with cooking spray. Then pre-heat oven to 350. When lasagna noodles are al dente drain well and then lightly toss with the oil to reduce sticking. Then layer the lasagna in the pan starting with ¼ of the pasta sauce, then 1/3rd of the noodles, next 1/3rd of the cheese sauce, and lastly 1/3rd of the spinach. Repeat until you use up all of the ingredients (you should end with pasta sauce). Cover with a layer of mozzarella cheese. Then cover the pan with foil. Cook covered 45-50 mins. Then cook uncovered 5-10 mins. until cheese is bubblely.

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