Ingredients1 h 40 m servings 318 cals
- Preheat oven to 350 degrees F (175 degrees C).
- In a large pot over medium heat cook and stir spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
- Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.
- Cover with foil and bake in a preheated oven for 55 minutes. Remove foil and bake another 15 minutes. Let sit 10 minutes before serving.
Per Serving: 318 calories; 9.7 g fat; 36.2 g carbohydrates; 23.2 g protein; 46 mg cholesterol; 871 mg sodium. Full nutrition
ReviewsRead all reviews 12
My 8-year-old daughter was highly suspicious when I said the lasagna would be vegetarion this time. She ended up devouring two big portions and said she didn't miss the meet one bit! I used Rico...
Used Ricotta cheese instead of cottage cheese and added ground beef....very tasty. Will cook again.
Great recipe... a couple of things I changed I doubled the noodles and cheese mixture. And when the last 15 minute cooking session I sprinkled parmesan and mozzarella. On top! Perfection!
I admit to being nervous about using uncooked noodles but they turned out perfect! Only change I made was substituting half the cottage cheese with ricotta simply because I ran out of cottage c...
Awesome recipe. I used a full onion and added quite a bit more garlic. I used ricotta in place of the cottage cheese, and omitted the parsley out of personal preference. I was concerned that the...
Made Gluten Free by substituting sauce for GF Wegman's Brand (But I'm sure whatever you like GF works) and pasta noodles (GF Tinkyada Noodles) Left out water and also used Ricotta instead of cot...