Skip the oven baking and make this healthier one-pan lasagna on the stovetop with spinach and low-fat cottage cheese. Recipe created by Amie Knudson.

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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Add the Shamrock Farms Low Fat Cottage Cheese to a blender or food processor and blend until smooth. Set aside until needed.

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  • Heat a 10-inch skillet over medium heat and add olive oil and onion. Cook the onion for 2 minutes and then add in green pepper and garlic. Cook another 4 to 5 minutes and then add in tomato sauce, diced tomatoes, pasta, and water. Stir until everything is mixed evenly.

  • Cover and let simmer for about 30 minutes, until noodles are cooked through. You will need to stir the lasagna a few times to make sure that the pasta cooks evenly. This is especially important if using lasagna noodles because they have a tendency to stick together more.

  • Once pasta is cooked through, remove the lid and stir in the spinach and 3/4 cup of the mozzarella cheese. Next, top with the remaining 1/4 cup cheese and then spoon the blended cottage cheese over the top. Cover again and let cook for another 5 minutes, or until cheese is melted.

Cook's Note:

Any kind of pasta will do. I've used broken-up lasagna noodles and penne.

Nutrition Facts

321 calories; protein 16.3g; carbohydrates 53.3g; fat 4.9g; cholesterol 7.5mg; sodium 1007.3mg. Full Nutrition
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