Cooking Light's Spinach Lasagna |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This is from Nov 1997, and my standard recipe when I'm craving Lasagna. The whole family loves it, and I love that I can sneak in other veggies. :) I always double the recipe and freeze the second one. Ingredients:
cooking spray |
1 cup chopped onion |
1 cup sliced mushrooms |
3 ounces reduced-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 |
12 cooked lasagna noodles |
1 (27 1/2 ounce) jar low-fat chunky pasta sauce with mushrooms |
1 cup shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
1/2 cup shredded sharp cheddar cheese |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-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.
5. Cover and bake at 350° for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.
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