Cottage Cheese Spinach Lasagna
- Cook Time: 65 minutes
- Total Time: 1 hour 5 minutes
- Diet: Vegetarian
Ingredients
Scale
- 9 to 12 lasagna noodles (regular or no-boil)
- 24 ounces small curd cottage cheese
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 1 large egg, lightly beaten
- 24 ounces marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C). If you are using standard lasagna noodles, boil them in salted water according to the package directions until al dente. Drain them and lay them flat on parchment paper to prevent sticking. Grease a 9×13 inch baking dish with non-stick spray or a little olive oil.
- In a large mixing bowl, combine the cottage cheese, well-drained spinach, beaten egg, minced garlic, Parmesan cheese, Italian seasoning, salt, and pepper. Stir everything together until the spinach is evenly distributed throughout the cheese mixture.
- Spread about 1/2 cup of marinara sauce on the bottom of the prepared baking dish. Place a layer of three or four noodles over the sauce. Spread about half of the cottage cheese and spinach mixture over the noodles, then top with a layer of marinara sauce and a sprinkle of mozzarella cheese.
- Repeat the layers: noodles, the remaining cottage cheese mixture, marinara sauce, and mozzarella. Finish with a final layer of noodles, the remaining sauce, and a generous topping of mozzarella cheese. You can add an extra sprinkle of Parmesan on top for a golden crust.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes, or until the cheese is bubbly and starting to brown on the edges. Let the lasagna rest for 10 to 15 minutes before slicing to allow the layers to set.