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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I have served this along side my regular lasagna at many family gatherings. It's a great meatless option and always a hit! Ingredients:
8 lasagna noodles, cooked al dente in well salted water |
1 (10 ounce) package frozen spinach, thawed and sqeezed dry |
3 cups cottage cheese |
1 lb monterey jack cheese, grated |
2 eggs, lightly beaten |
1 onion, chopped |
3 tablespoons butter |
1 cup sharp cheddar cheese, grated |
1/4 teaspoon paprika |
Directions:
1. Cook the lasagna noodles, drain well and set aside.
2. Thaw, drain, and thoroughly dry spinach.
3. In small skillet melt 2 Tbsp butter and saute chopped onions until very tender. Cool then combine with spinach.
4. In a large bowl combine cottage cheese, grated monterrey jack, and eggs. Add salt and pepper to taste. Divide mixture in to two seperate bowls.
5. Add the spinach and onion mixture to one of the bowls containing half of cottage mixture. Combine well.
6. Butter 9x13 baking dish. Place 4 lasagna noodles on bottom. Spread all of the cottage/spinach mixture on top. Dot with butter.
7. Place remaining 4 lasagna noodles on top and the remaining cottage monterrey mixture on top. Dot with butter.
8. Sprinkle with cheddar and paprika.
9. Cover and bake 30 minutes. Uncover and bake 20 minutes.
10. Let stand 20 minutes before slicing.
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