- Cook Time
- Prep Time
- 1 , 8 ounce package whole wheat lasagna, cooked slightly
- 1 , 9 ounce package frozen raw spinach
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 3 cups low-fat cottage cheese
- 3 cups pasta sauce, pre-made
- 3 cups grated low-moisture, part skim mozzarella cheese
1 Preheat oven to 325°F.
2 In medium mixing bowl, beat eggs; add cottage cheese and Parmesan cheese. Spray a 13 x 9 -inch glass baking dish with non-stick cooking spray.
3 Put one layer of slightly cooked lasagna noodles flat across the bottom of the baking dish. Add ½ the leaf spinach, pressing down lightly and evenly over noodles.
4 Top with another layer of lasagna noodles. Top this layer of noodles with the cottage cheese mixture; add the remaining spinach.
5 Then add the last of the lasagna noodles laid evenly on top of spinach. Spread pasta sauce evenly over the top; sprinkle with mozzarella cheese. Press down lightly.
6 Make a foil tent, using foil sprayed with cooking spray and keeping foil off the center of the lasagna. Secure sides tightly over baking dish.
7 Bake about 1 hour 15 minutes in oven. To lightly brown the top, remove foil for a few minutes at the end of baking time.
8 Allow to sit for 10 to15 minutes before serving. Cut in 10 pieces (for dinner serve with a green salad and perhaps a slice of bread and a very light dessert).
Source: Wheat Foods Council