Spinach Lassagna
Submitted by bdj
Lighter spinach lasagna made with low-fat cottage cheese, egg substitute, and Italian seasoning layered with spaghetti sauce and melted mozzarella. All the comfort, fewer calories.
YIELD
6 servingsPREP
20 minCOOK
45 minREADY
1 hrsAll the layered, cheesy comfort of classic lasagna with a lighter build.
Low-fat cottage cheese and egg substitute replace the usual ricotta and whole eggs, while frozen spinach and Italian seasoning keep the flavor bold.
Three layers of noodles, spinach-cheese filling, and spaghetti sauce get stacked in a 13×9 pan, then topped with mozzarella and Parmesan and baked until golden and bubbly.
It’s straightforward, satisfying, and feeds six without weighing anyone down.
Kitchen Tips
- Thaw and drain the spinach completely. Wrap it in a towel and squeeze hard. Waterlogged spinach makes the layers slide apart.
- Cover with foil for the first 20 minutes of baking. This traps steam and cooks the layers evenly. The uncovered finish crisps the cheese on top.
- Let it stand 10 minutes before cutting. Every lasagna needs this rest, no exceptions. The layers set up and hold together cleanly.
- Use your favorite jarred spaghetti sauce or a simple homemade marinara. The recipe is forgiving and works with whatever you have.
Ingredients
Directions
Thaw spinach and drain well.
Combine spinach, cottage cheese, egg substitute, and italian seasonings in a large mixing bowl and stir to blend well.
Spread ½ cup spaghetti sauce in the bottom of a 13×9×2 inch baking dish . Layer ⅓ each of the noodles, spinach mixture and sauce.
Repeat twice. Sprinkle mozzarella and parmesan over the top.
Cover and bake at 375℉ (190℃). for 20 minutes, uncover and bake an additional 25 minutes.
Remove from oven and allow to stand 10 minutes before serving.
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