Spinach Lasagna

This lasagna is one of my most cherished family recipes. My godmother Judy used to make this when I was little, and it made quite the impression on me around age five. There were a handful of foods that I remember telling my parents, “When I grow up, I am going to eat this all the time,” and this was on the list. I still remember eating it at the table with her and I think of that time whenever I make it now. This is a white lasagna but on occasion I have added marinara sauce if I feel like changing it up and that is also delicious. Serve with a simple salad for a delicious meal on a chilly day.

Spinach Lasagna

Ingredients

24 oz cottage cheese, drained

1/3 cup unsalted butter, melted

1/2 teaspoon garlic powder

2 eggs

1/2 teaspoon salt

1/2 teaspoon pepper

2 10 oz packages frozen spinach, thawed and drained 

8 oz no cook lasagna noodles

2 cups shredded Monterey Jack cheese

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

Recipe

Preheat oven to 350 degrees. Grease a 13×9 inch pan.

In a medium bowl, mix the cottage cheese, eggs, salt, pepper, and garlic powder.

Place a layer single layer of lasagna noodles on the bottom of the pan so it is mostly covered. Place about 1/3 of the cottage cheese mixture on the lasagna noodles and spread around evenly. Follow with 1/3 of the spinach and 1/3 of the cheeses.  

Repeat two more times with another layer of noodles, cottage cheese mixture, spinach, and cheeses.

Bake for 30-35 minutes.

Serves 6-8 

*For gluten free, I highly recommend Barilla Gluten Free Oven-Ready Lasagne

If you enjoy this lasagna recipe, I recommend giving my Christmas Fettuccine a try. Follow me on Instagram for more updates.