These originated in Inwood, New York, where I currently reside, in recognition of the farmer’s market that offers the finest products every Saturday. It is an alternative to the traditional American favorite. Serve ‘the works’ (onions, relish, mustard, ketchup, and mayo) on toasted English muffins.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch lasagna |
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
- ½ medium onion, chopped
- 2 cloves garlic, crushed
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 (32 ounce) jar spaghetti sauce
- 1 ½ cups water
- 2 cups non-fat cottage cheese
- 1 (8 ounce) package part skim mozzarella cheese, shredded
- ½ cup chopped fresh parsley
- ¼ cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 12 uncooked lasagna noodles
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat oil in a large pot over medium heat. Add spinach, onion, garlic, oregano, and basil; sauté until onion has softened, 3 to 5 minutes. Pour in spaghetti sauce and water; simmer for 20 minutes.
- Meanwhile, mix cottage cheese, mozzarella, parsley, Parmesan, egg, salt, and pepper together in a bowl until well combined.
- Remove sauce from the heat; spoon a small amount into the bottom of a 9×13-inch baking pan. Place four uncooked noodles on top of sauce, then top with 1/3 of the remaining sauce. Layer with four more noodles, 1/2 of the remaining sauce, and 1/2 of the cheese mixture. Repeat layers once more with remaining noodles, sauce, and cheese mixture. Cover with foil.
- Bake in the preheated oven for 55 minutes. Remove the foil and bake for 15 more minutes. Let sit for 10 minutes before serving.
- You can substitute ground turkey or another vegetable for the spinach.
Nutrition Facts
| Calories | 361 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 6 g |
| Protein | 23 g |
| Saturated Fat | 5 g |
| Sodium | 1048 mg |
| Sugars | 13 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Added some chopped mushrooms. Good recipe!
First time making with spinach. I always used hot ground sausage and always turned out great. I always use oven ready noodles
I made it! I added mushroom for additional veggie for my Vegan family members. Both the Vegans and non-vegans loved it. I’ll be serving it again at our family Christmas celebration. It was a life saver being easy to make and delicious!
I added a can of Italian diced tomatoes and slices of zucchini to give it more texture and depth of favor.
The first lasagna I have ever made! It was amazing and easy!
Made this lasagna and loved it.
Easy recipe to follow. I added my frozen(defrosted) chopped spinach to the cottage cheese, eggs and spices instead of the sauce. Topped my lasagna with Low Moisture mozzarella cheese, was the only cheese I added to this besides the cottage cheese. Made a huge roasting pan size, cost me $10 to make, great deal! * Made extra pans as x-mas presents this year.
This was my first attempt at making a lasagna. I have a vegetarian daughter, and made it just to try it out while my wife was in California. It was simple, and came out beautifully just like the picture, and tasted delicious! I’m not a vegetarian, but I didn’t miss the meat at all! I froze a piece for when my wife came home again, and she loved it too.
Pretty good, definitely simple. I couldn’t resist boiling the lasagna noodles a bit. I’m also not brave enough to try the new no boil lasagna noodles I saw in the store. I’d appreciate feedback from anyone that has tried these.
I substituted actual ricotta for the cottage cheese and used two bags of spinach and one bag of kale, doubling the recipe as I love spinach. I didn’t have lasagna noodles so I substituted a variety of pastas. It is delicious! Had the original recipe used ricotta instead of cottage.cheese, I would have given it five stars.
Turned out very good. I added ground beef to mask the spinach. My teenager and toddler loved it and the teenager ate all the left overs the next day.
There is no good reason to use cottage cheese in lasagna. If your supermarket doesn’t sell ricotta, ask them to – or go elsewhere to buy it. Cottage cheese definitely does not taste right in lasagna – or any other Italian dish. Your mileage, of course, may vary.
I make this twice a month. My husband and kids love it every time! Love the fact they enjoy this without meat.
I didn’t have mozzarella cheese so I substituted 8 oz. cream cheese. I also add some chopped portabella mushrooms and topped it with some shredded cheese after taking off the foil. It wasn’t enough cheese mixture to make two layers so I had to improvise. Overall it turned out delicious. My family loved it. I’m sure they will be eating all the left overs and we wont be throwing any of this out.
Super tasty! I used an extra 2 lasagna noodles, added another garlic clove, whole onion chopped, 2 tablespoons of Italian seasoning and sprinkled mozzarella on the top during the last 15 minutes. I baked this uncovered for an hour and let it sit 15 minutes before serving. The noodles were perfect and it wasn’t runny. My meat eater husband loved it!
I Loved It And Would Make It Again
This recipe was a hit! These are the changes I made – I used oven- ready lasagna noodles (so I eliminated the water), added fresh mushrooms to the sauce and my jar of sauce was smaller than called for, only 21 oz. My layering ( in a 13×9 pan) went sauce, noodles, sauce, noodles, egg mixture, noodles then sauce. I put it in the oven , covered, for 45 minutes then took the foil off, topped it with more shredded mozzarella and put it back in for ~20 minutes. Came out perfect!
Delicious!
I went by the recipe, as I always do when trying something new and this came out wonderfully! I will definitely make this one again! Thank you so much for sharing.
perfect
Everyone loved it! Super easy. The only thing I changed was I substituted the cottage cheese with Ricotta.