HEALTHY SPINACH & COTTAGE CHEESE LASAGNA
An easy, quick, and healthy vegetarian lasagna that substitutes cottage for ricotta. It's from Martha Rose Shulman's column in the New York Times, "Recipe For Health". MAKE AHEAD: The lasagna can be assembled up to a day ahead of time, covered with plastic and refrigerated. Replace the plastic with foil before baking. It can also be frozen for up to a month.
Provided by blucoat
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F Oil a 2-quart baking dish or lasagna dish. Bring a large pot of water to a boil.
- Place the cottage cheese in a food processor fitted with the steel blade, and blend until smooth. Add 1/2 cup of the tomato sauce, and blend until smooth. Scrape into a bowl.
- Wash the spinach, and wilt in a large frying pan over high heat in the water left on the leaves after washing. Transfer to a colander, rinse briefly and squeeze out excess water. Chop fine (by hand or in a food processor), then stir the spinach into the cottage cheese. Season to taste with salt and pepper.
- When the water comes to a boil, salt generously and add enough lasagna noodles to cover the surface of the baking dish (for my rectangular dish, that's three lasagna noodles). Boil just until the pasta is flexible, about two or three minutes for no-boil lasagna. Using tongs, remove the pasta from the water, and drain on a clean dish towel. Spread a thin layer of tomato sauce on the bottom of the baking dish, and top with a layer of noodles. Top the noodles with a third of the cottage cheese mixture. Use a spatula to spread it evenly over the noodles. Top with 1/2 cup of the tomato sauce, and spread in an even layer. Sprinkle on 2 tablespoons of the Parmesan.
- Repeat these layers two more times, using up the cottage cheese/spinach mixture but retaining tomato sauce and Parmesan for the top layer. Cook one more batch of lasagna noodles, and top with the remaining tomato sauce and Parmesan. Sprinkle on the bread crumbs, and drizzle on the olive oil. Cover tightly with foil, place in the oven and bake for 30 minutes until bubbling. If you wish to brown the top, uncover and continue to bake until the top just begins to color, about five minutes. Remove from the heat, allow to sit for five to 10 minutes, and serve.
Nutrition Facts : Calories 151, Fat 5.5, SaturatedFat 2, Cholesterol 9.9, Sodium 746.5, Carbohydrate 14, Fiber 3, Sugar 5.6, Protein 13.1
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SARKER MEDIA TV
[email protected]This recipe looks delicious! I'm going to try it tonight.
ARTUURSSYT
[email protected]I'm on a low-carb diet. Can I use a different type of noodle in this recipe?
Asraf Asraf asraf
[email protected]I'm allergic to cottage cheese. Is there anything else I can use in its place?
Usman javed
[email protected]This recipe looks a bit complicated. I'm not sure if I have the time or patience to make it.
Tistan
[email protected]I'm not sure about this recipe. I'm not a big fan of zucchini noodles.
Alisa Shaheba
[email protected]This lasagna sounds amazing! I'm definitely going to make it for my next dinner party.
Mitchell Jessey
[email protected]I'm always looking for new lasagna recipes, and this one looks like a keeper. I love that it's a healthier version of the classic dish.
Kabita Khadka
[email protected]This recipe looks delicious! I can't wait to try it.
Ianoh Krytox
[email protected]This lasagna was too watery for my liking. I think I would have drained the spinach better before adding it to the filling.
Robert Gathinji
[email protected]This lasagna was a bit bland for my taste. I think I would have liked it more if I had added more spices.
S Asif
[email protected]I was skeptical about this recipe, but I'm so glad I tried it! The lasagna was delicious, and the zucchini noodles were a great way to lighten it up.
James Whitehouse
[email protected]This lasagna was easy to make and turned out great! I used whole wheat lasagna noodles and a low-fat cottage cheese, and it was still delicious.
FRANK DARFOUR
[email protected]I'm not a fan of cottage cheese, but I really enjoyed this lasagna. The spinach and zucchini noodles helped to balance out the flavor of the cottage cheese.
Kashif Ur rehman
[email protected]This lasagna was delicious! I made it for my friends, and they all loved it. The flavors were perfect, and the zucchini noodles were a great addition.
Lindsay O'Brien
[email protected]I love this recipe because it's a healthier version of lasagna without sacrificing any of the flavor. The cottage cheese and spinach filling is light and fluffy, and the zucchini noodles are a great way to sneak in some extra vegetables.
That kid I guess-topic
[email protected]This lasagna was a hit with my family! The spinach and cottage cheese filling was creamy and flavorful, and the zucchini noodles added a nice touch of freshness. I will definitely be making this again.