Spinach Lasagna

Spinach Lasagna
Spinach Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • Cooking spray

  • 1

    cup chopped onion

  • 1

    cup sliced mushrooms

  • 3

    ounces 1/3-less-fat cream cheese (about 1/3 cup)

  • 1

    (12-ounce) container 1% low-fat cottage cheese

  • 1/3

    cup low-fat sour cream

  • 1/2

    cup grated Parmesan cheese

  • 2

    large eggs

  • 2

    (10-ounce) packages frozen chopped spinach thawed, drained, and squeezed dry

  • 1/2

    cup 1% low-fat milk

  • 12

    cooked lasagna noodles

  • 1

    (27 1/2-ounce) jar low-fat chunky mushroom pasta sauce

  • 1

    cup (4 ounces) shredded part-skim Mozzarella cheese

  • 1/4

    cup grated Parmesan cheese

  • 1/2

    cup (2 ounces) shredded sharp Cheddar cheese

Directions

Preheat oven to 350º. Heat a medium nonstick skillet coated with cooking spray over medium- high heat. Add onion and mushrooms; sauté 5 minutes or until tender. Set aside. Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well. Spread 1/2 cup of the spinach mixture in the bottom of a 13 × 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of Mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese. Cover and bake at 350º for 50 minutes. Sprinkle with Cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.

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