Family Favorite! Vegetarian Lasagna

• Vegetarian

• Produce

  • 2 cloves Garlic
  • 2 tbsp Italian parsley, fresh
  • 1 Onion, medium
  • 10 oz Spinach, frozen

• Condiments

  • 1 jar 1 cup ( 32 ounces/4 cups favorite marinara or tomato sauce

• Pasta & Grains

  • 1 package Lasagna noodles

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 1 Cooking spray
  • 3 tbsp Olive oil

• Dairy

  • 12 oz Cottage cheese, low fat
  • 2 cups Mozzarella cheese, grated
  • 16 oz Ricotta cheese, part skim

Found on marlameridith.com

Ingredients

• 1 package lasagna noodles, cook to package directions
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 jar + 1 cup ( 32 ounces/4 cups) favorite marinara or tomato sauce
• 10 ounces frozen spinach
• 16 ounces (2 cups) part skim ricotta cheese
• 12 ounces (1 1/2 cups) low fat cottage cheese
• 2 tablespoons chopped fresh Italian parsley
• salt & pepper to taste
• 2 cups grated mozzarella cheese
• cooking spray

Directions

• Preheat the oven to 375 degrees F with the rack in the middle. Spray a 13 X 9 casserole dish with cooking spray.
• Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.
• Add oil to a medium sized sauté pan. Sauté the onion & garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add this to the cheese mixture. Combine well.
• Assemble the lasagna: Pour 1/2 of the jarred sauce into the pan. Layer on 5 noodles. Top with 1/2 of the cheese & spinach mixture. Repeat this: sauce, noodles, cheese. Top with another layer of 5 noodles. Top with the additional 1 cup of sauce & the mozzarella cheese.
• Cover the lasagna in foil & bake for 20 minutes. Uncover & broil on low for 5 minutes. Cheese should be browned & bubbly.
• Serve hot. This makes great leftovers too! Just let it cool, then store in an airtight container for about 3 days in the fridge.