Brooke here, with a recipe that is tried and true here at my house. We LOVE lasagna, but I wanted to make a healthier way to do it. Doing that would mean that I would need to load it FULL of veggies, and my teen and hubby would NOT like that. So we use this recipe, and I swear o you, they like it even MORE then lasagna you can get at a fancy schmancy restaurant!
1 large tub of fat-free large curd cottage cheese
2 bag baby spinach
1 package Barilla no-boil lasagna noodles
3 cloves chopped garlic (I use the chopped stuff in the bottle)
one jar tomato sauce
1 metal 9x9 baking dish
Firs, preheat your oven to 425. Then, gather all your ingredients, and set them on the counter. In a large bowl, mix the garlic, cottage cheese, eggs, and seasoning. Mix that up really well until it is all smoothly combined.
Now, this is the most important part. You need to layer in a specific order. First, spray the pan with a spray oil (Like Pam) Then pour a TINY amount of sauce on the bottom, just enough to make it wet. On top of that layer of sauce, put just enough noodles to cover the bottom. There MAY be gaps, but it will be OK in the end. Trust me.
Now the layering on top of those noodles should go cottage cheese mix, spinach, quick sprinkle of mozz cheese, noodles, cottage cheese mix, spinach, sprinkle of mozz cheese, noodles, ect. When you put the spinach on, do not worry it the leaves are uneven, remember the spinach shrinks when i is cooked. I usually get 3 layers out of this recipe, with no cottage cheese mix left (you want to layer until that is gone). The last layer will be noodles, then tomato sauce, then a THICK sprinkle of mozz cheese.
This meal is really easy to make, low in fat, and a really yummy way to get spinach into a picky eater's diet! ;)
Brooke is the owner and seamstress at Brooke Van Gory Designs. She lives in The Chicago suburbs with her two kiddos, and her rock star husband! You can shop BVG here, and follow her on Google+ here.