SPINACH LASAGNA

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Spinach Lasagna image

I've challenged myself to do "Meatless Mondays" for the last couple of years, and adapted my regular lasagna recipe to make a healthier spinach version. It's full of vegetables and fiber, but I wouldn't make it if it didn't also taste good! Pair it with some Texas Toast and a cheap merlot. (Have a side salad too if you want, but your veggies are already here!)

Provided by Larry Cline @larrywcline-1309

Categories     Pasta

Number Of Ingredients 13

nine whole wheat lasagna noodles, prepared
8 oz can(s) tomato sauce
23 oz jar(s) marinara sauce
12 oz jar(s) roasted red pepper slices (well-drained)
2 tablespoon(s) flax seed (optional)
24 oz - large curd cottage cheese
½ cup - grated parmesan cheese
2 tablespoon(s) dried parsley
2 teaspoon(s) chicken bouillon (optional)
20-30 oz frozen chopped spinach, thawed & well-drained
2 teaspoon(s) (each) minced garlic, dried onion flakes
4 oz can(s) (each) sliced mushrooms, chopped black olives
1-2 cups - shredded mozarrella cheese

Steps:

  • Boil the lasagna noodles just until flexible. Spread the tomato sauce in the bottom of a greased 9x13-inch baking dish; top with three of the noodles. Combine the marinara with the red pepper slices and flax seed (optional, but it adds fiber, and helps thicken the sauce.) Spread a THIRD of this over the noodles.
  • Combine the cottage cheese with the Parmesan, dried parsley, and bouillon (leave the bouillon out of you want this to be vegetarian; I'm not a purist myself!) Spread HALF of this over the red layer.
  • Combine the spinach with the garlic and onion flakes; spread HALF of this over the cheese. Top with the sliced mushrooms.
  • Add another three noodles, and repeat the red, white, and green layers. Top with the chopped black olives.
  • Add the last three noodles and a final red layer. Top with shredded Mozzarella cheese (and additional Parmesan, if desired.)
  • Bake 30-40 minutes at 350° (or refrigerate until needed, then bake 60 minutes at 325°.) Let stand five minutes before slicing.

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