My hubby makes a delicious spinach lasagna…..and he isn’t even Italian! He has been making lasagna for years, even in college I remember him inviting all of our friends to his house in college and cooking up a storm for us!
He never makes this dish the same way twice, but I sat at the counter and wrote down all of the ingredients and even took pictures along the way!
We served this to friends earlier this week and they both loved it and their kids devoured it. It’s easy, not too unhealthy, and the perfect make-ahead meal.
32 ounce jar of marinara sauce (or make your own)
package of multi-grain, uncooked lasagna noodles
8 ounces of fresh baby spinach leaves
3 cups shredded cheese – we use a combination of mozzarella, Monterey jack, and cheddar
16 ounces fat free cottage cheese
8 ounces part skim ricotta cheese
2 tablespoons dried Italian seasoning
1 tablespoon dried onion
1 tablespoon garlic powder
Salt & pepper to taste
2 tablespoons freshly grated Parmesan cheese, plus more for serving
Preheat oven to 400 degrees F. Make your cheese mixture by combining the cottage cheese, ricotta cheese, Italian seasoning, dried onion, garlic powder, salt, pepper, and 2 tablespoons of Parmesan cheese in a large bowl.
Next, in a large 9×13″ pan, pour in enough sauce to cover the bottom of the pan. Add a layer of uncooked lasagna noodles. Break them to fit as needed. Next add 1/2 of the cheese mixture, a layer of spinach leaves, and then another layer of sauce. Add another layer of uncooked lasagna noodles, the remaining cheese mixture, and another layer of spinach leaves. Top the spinach leaves with another layer of sauce and finish with 3 cups of the shredded cheese.
The sauce will cook the noodles while baking. Be careful on how much sauce you add to each layer. If there is too much sauce, it’s just too saucy 🙂