Spinach and Cheese Lasagna

By á-47222

Ingredients

• 12 lasagna noodles (not no-boil)
• 2 cloves garlic
• 1 28 ounce can diced tomatoes, drained
• 1 14.5 ounce can diced tomatoes, drained
• 3/4 teaspoon dried oregano
• black pepper
• 1 16 ounce container lowfat cottage cheese
• 1 15 ounce container part-skim ricotta
• 1/4 teaspoon freshly grated or ground nutmeg
• 6 ounces part-skim mozzarella, grated (1-1/2 cups)
• 1/2 cup plus 2 Tablespoon grated romano or parmesan
• 1 bunch spinach, thick stems discarded, leaves roughly chopped

Preparation

Step 1

Heat oven to 400 degrees. Cook the noodles according to package directions. In food processor, pulse the garlic until finely chopped. Add the tomatoes, oregano and 1/4 teaspoon pepper and process until pureed. In a large bowl, combine the cottage cheese, ricotta, nutmeg, 1 cup mozzarella, 1/2 cup parmesan and 1/4 teaspoon pepper, fold in the spinach. Spread 1/2 cup tomato sauce on the bottom of a 13 x 9 inch baking dish. Top with 3 noodles and a quarter of the remaining sauce (a heaping 1/2 cup), and dollop with a third of the ricotta mixture (about 2 cups); repeat twice. Top with the remaining 3 noodles and sauce. Sprinkle with the remaining 1/2 cup mozzarella and 2 Tablespoons parmesan. Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 20 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 10 to 15 minutes more.

Serves 12.