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Simple Spinach Lasagna

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This Simple Spinach Lasagna is a hearty and delicious vegetarian dish, layered with tender noodles, a rich spinach and cheese filling, and savory tomato sauce. Perfect for family dinners, meal prep, or special gatherings, this lasagna is both satisfying and easy to make.

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
  • 1½ cups water
  • 2 cups non-fat cottage cheese
  • 1 (8-ounce) package lasagna noodles (uncooked)
  • 8 ounces shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Instructions

  • Preheat Oven: Set oven to 350°F (175°C).
  • Prepare the Sauce:
    • Heat olive oil in a large skillet over medium heat.
    • Sauté the onion and garlic until tender.
    • Stir in spinach, oregano, and basil; cook for 5 minutes.
    • Add spaghetti sauce and water; simmer for 20 minutes.
  • Assemble the Lasagna:
    • Spread a thin layer of the spinach sauce in a 9×13-inch baking dish.
    • Layer uncooked lasagna noodles over the sauce.
    • Spread one-third of the cottage cheese over the noodles, followed by one-third of the spinach sauce.
    • Sprinkle with mozzarella and Parmesan cheese.
    • Repeat layers two more times, ending with cheese on top.
  • Bake:
    • Cover with foil and bake for 1 hour.
    • Remove foil and bake for an additional 10 minutes, until cheese is bubbly and golden.
  • Rest and Serve:
    • Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • Ricotta Substitute: Swap cottage cheese with ricotta for a creamier texture.
  • Extra Veggies: Add sautéed mushrooms, zucchini, or bell peppers for more flavor.
  • No-Boil Noodles: You can use no-boil noodles; just ensure the sauce is slightly more liquid.
  • Make-Ahead: Assemble in advance, refrigerate overnight, and bake when ready.

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