{This week’s menu is posted.}
We’re a huge pasta family {as if that wasn’t obvious}, and we both LOVE lasagna. This recipe was very easy, and it was a great Saturday night dinner. We enjoyed some pasta and then headed to Target to finish up our baby registry there. It was a great low key night – perfect after spending the day studying for final exams.
Easy Spinach Lasagna {from ALDImeals.com}
Ingredients:
- 1-3/4 lb frozen chopped spinach, or canned, thawed and squeezed to drain all liquid
- 1/4 tsp ground nutmeg
- 1-1/2 cups cottage cheese
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese
- 9 large lasagna noodles
- 2 cups spaghetti sauce
- 1 cup shredded mozzarella cheese
- 3 tbsp grated Romano cheese
Directions:
- In a bowl, combine the spinach, nutmeg, and salt and pepper to taste.
- Add the cottage cheese, egg, and half the Parmesan cheese. Mix thoroughly.
- Boil lasagna noodles according to package directions and drain.
- Preheat oven to 350°F. Arrange 3 noodles in a lightly oiled 9×13 in. baking dish.
- Spread half the spinach-cheese mixture evenly over the noodles. Top with half the spaghetti sauce. Repeat this layering process once more. Top with remaining 3 noodles, light sauce, and some Parmesan and mozzarella cheese.
- Cover and bake for about 40-45 minutes.
Grade: A+
Comments: This was a delicious dinner. It made enough to feed us Saturday night, Sunday night, and for me to pack for lunch today. I definitely recommend only cooking the 2 layers, because it is deceptively filling. A thicker piece would have been too much. The cottage cheese also was a great filler. I usually use feta in lasagna, but I decided to give the cottage cheese a try. It was a great decision! This would be a great family meal. It would also be a great freezer meal, and I’ll probably revisit it when I am making freezer meals in June for after Samuel’s arrival.
