Spinach Lasagna
A delightful dish that combines layers of creamy cottage cheese, savory spinach, and melty mozzarella, offering a healthy twist on traditional lasagna that's perfect for family dinners.
Ingredients
For the sauce
- 1 can (28 ounces) diced tomatoes Juicy and tangy, these tomatoes are the base of your lasagna sauce.
- ¼ cup roughly chopped fresh basil This aromatic herb adds a fresh burst of flavor to your sauce.
- 2 tablespoons olive oil Enhances flavor and helps sauté the vegetables.
- 2 cloves garlic, pressed or minced Brings depth to the dish.
- ½ teaspoon fine salt Enhances the flavors.
- ¼ teaspoon red pepper flakes (optional) Adds a bit of heat.
For the lasagna filling
- 2 cups (16 ounces) low-fat cottage cheese Forms the ricotta-like layer.
- 1 small-to-medium yellow onion, chopped Adds a delicious depth to the spinach mixture.
- 12 ounces baby spinach, preferably organic Provides a vibrant green layer packed with vitamins.
- to taste freshly ground black pepper Enhances the flavor profile.
For layering
- 8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese Brings everything together with its melting quality.
- to garnish additional chopped fresh basil A beautiful touch to finish your dish.
Instructions
Preparation
- Preheat your oven to 425°F.
- Drain the canned diced tomatoes and place them in a blender with roughly chopped basil, olive oil, pressed garlic, fine salt, and optional red pepper flakes. Blend until smooth.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sprinkle with fine salt. Sauté until translucent, about 5 minutes. Then, add the pressed garlic and cook for an additional minute. Fold in the baby spinach and sauté until wilted.
- In a bowl, blend half of the cottage cheese with a bit of ground black pepper until smooth. Mix this blend with the sautéed spinach mixture.
Layering
- Spread ½ cup of your prepared tomato sauce on the bottom of a 9x13-inch baking dish.
- Place three no-boil lasagna noodles over the sauce, followed by half of the spinach mixture and a layer of tomato sauce. Sprinkle with 1 cup of grated mozzarella cheese. Repeat the layers, finishing with a layer of noodles, sauce, and the remaining cheese.
Baking
- Cover the dish with foil and bake for 18 minutes. Uncover and bake for another 12-17 minutes until the cheese is bubbly and golden brown.
Serving
- Allow your Spinach Lasagna to cool for 15 minutes before serving.
- Garnish with fresh basil before serving.
Notes
To elevate your Spinach Lasagna, consider adding a pinch of nutmeg in the cottage cheese. For added protein, you can mix in cooked ground turkey or beef. Swap out cottage cheese for ricotta or blended cottage cheese with Greek yogurt for a healthier option. Store leftovers tightly wrapped; refrigerate for up to 3 days, or freeze for up to 3 months.