Speedy Spinach Lasagna

My cousin is an English/Grammar genious and told me that you're only supposed to use one space after a period!! What?? So sorry that I've been failing you in my writing.  Then again, I just used a double exclamation point/question mark combo which I'm pretty sure isn't grammatically correct either so probably the double spacing is the least of my worries.  I digress. Onto the food!

My mom has been making this recipe a long time.  It is so easy, fast, and doesn't take any expensive ingredients.  You can really throw it together in 10 minutes plus baking time. It also happens to be low calorie/low fat so I'm always up for that.  Rob's been out of town a couple weeks so I made this on Sunday and have eaten it all week, needless to say I made my kids a quesadilla tonight because they're over it! I forgot to take a picture, but I think you all know what lasagna looks like. Just imagine this lasagna with no meat (unless you add some) and the cheese filling with a green tint...and then you've got the picture!

Rob is not exactly a fan of the meat-free meal so sometimes I throw in some turkey sausage or chicken. Do as you wish.  I had homemade marinara sauce in the freezer but jarred sauce works great.  It's hard to mess this recipe up.

Speedy Spinach Lasagna

4 c marinara (more or less depending on your preference)
2 eggs
1/2 tsp salt
10 oz frozen chopped spinach, thawed & squeezed dry
2-4 Tb parsley
1/2 c. grated parmesan cheese
2 Tb sour cream
16 oz cottage cheese
1 1/2 c. mozzarella cheese, shredded
8-10 lasagna noodles, broken in half (oven ready noodles OR regular noodles both work.  This also works with brown rice lasagna noodles)

Preheat the oven to 350.  Make the cheese sauce by combining eggs, salt, spinach, parsley, parmesan cheese, sour cream and cottage cheese in the food processer and pulsing until combined.  If you don't have a food processer just chop the parsley and stir everything together, that's how my mom makes it and it's great.  I just like it smooth.  Pour a little sauce on the bottom of a 9x13'' pan.  Layer half the broken noodles, half the cheese sauce, half the mozzarella cheese, half the sauce.  Repeat. Cover with foil and bake for 60-90 minutes.  You'll know it's done when it's heated through, bubbly and a fork goes into the noodles easily.  Let stand 15 minutes before cutting and serving.

1/8th of this recipe is 281 calories.

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1 comment:

  1. I actually messed up this recipe once...when I made it for Grammy! I totally forgot a layer of noodles, so it was just the lower carb version.