Spinach Lasagna



  • 2 tsp. olive oil
  • 2 cloves garlic, minced
  • 1- 8 oz. can “no salt added” tomatoes
  • 1 -16 oz. can diced tomatoes
  • ¼ tsp pepper
  • ½ tsp. oregano
  • 2 tsp. olive oil
  • ¼ cup chopped onion
  • 1 -10 oz. pkg. fresh spinach, washed, stemmed, and chopped; Or (1-10 oz. pkg. frozen chopped spinach, thawed)
  • 8 oz. shredded part-skim Mozzarella cheese
  • Nonstick baking spray


    1.) Preheat oven to 375 degrees. Lightly coat baking dish with nonstick spray.

    2.) In a large saucepan over low heat, sauté garlic in 2 tsp. olive oil for 1 minute. Do not let garlic brown. Add tomato sauce and tomatoes, pepper and oregano. Simmer gently over low heat uncovered while preparing other ingredients.

    3.) In a large skillet over low heat, sauté onions in remaining 2 tsp. olive oil, stirring constantly, until onions are transparent, but not brown. Add chopped spinach, stirring constantly to separate and heat spinach.

    4.) Layer uncooked lasagna noodles, sauce, spinach mixture, cottage cheese and mozzarella in baking pan. Repeat, using all ingredients, ending with a layer of sauce. Sprinkle top with Parmesan cheese.

    5.) Cover baking dish tightly with foil. Bake for one hour at 375 degrees or until lasagna noodles are cooked. (If needles are cooked before assembling lasagna, bake uncovered and reduce baking time to 25 minutes).

    6.) Lasagna can be assembled and frozen, uncooked. To prepare lasagna that has been frozen, defrost in refrigerator for 3-4 hours, and then bake, covered for 1-1/2 hours or more. Lasagna is done when cheese in center is melted, all noodles are cooked and casserole is very hot all the way to the center.
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