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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I love spinach. From Cooking a la Heart - Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. Ingredients:
8 lasagna noodles |
2 bunches spinach, washed and trimmed |
2 tablespoons oil |
1 medium onion, chopped |
2 garlic cloves, minced |
1 (8 ounce) can no-salt-added tomato sauce |
1 (6 ounce) can no-added-salt tomato paste |
1 cup water |
1 teaspoon honey |
3/4 teaspoon dried basil, crushed |
3/4 teaspoon dried oregano, crushed |
2 cups low fat cottage cheese or 2 cups part-skim ricotta cheese |
1 cup shredded part-skim mozzarella cheese |
1 cup freshly grated parmesan cheese |
Directions:
1. Cook lasagna noodles in boiling water until tender- Drain and set aside.
2. Place spinach in steamer over medium heat and cook about 2 minutes- Drain well and set aside.
3. In a medium skillet, heat oil.
4. Sauté onion until soft.
5. Add garlic and sauté a few minutes more.
6. Stir in tomato sauce, tomato paste, water, honey, basil, oregano and pepper.
7. Reduce heat and simmer 20 minutes, stirring occasionally.
8. Lay 4 noodles on bottom of non-stick sprayed 9x13-inch baking pan.
9. Layer spinach, cottage or ricotta cheese and mozzarella cheese evenly over noodles.
10. Top with half the sauce mixture.
11. Cover with remaining noodles and sauce.
12. Sprinkle with Parmesan.
13. Cover and bake at 350°F for 20 to 25 minutes or until lasagna is heated through and the cheeses are melted.
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