Post Eagle Newspaper


May 21, 2024

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Creamy Spinach With Lasagna (Meatless)



1/2 16 oz. pkg. lasagna noodles (about 9 noodles)
1 large onion, chopped
1 8 oz. pkg. mushrooms, sliced
1 garlic clove, minced
2 10 oz. pkgs. frozen, chopped spinach, thawed and squeezed dry
1 tsp. dried oregano leaves
1 tsp. dried basil leaves
1/4 tsp. pepper
1 16 oz. container of cottage cheese
2 egg whites
1/3 cup all-purpose flour
1 8 oz. pkg. shredded mozzarella cheese
3 8 oz. cans of tomato sauce
1/4 cup grated parmesan cheese

Prepare noodles as label directs.
Cook onions – garlic and mushrooms 5 minutes.
Remove from heat and stir in spinach, oregano, basil, and pepper. Set aside.
Blend cottage cheese, egg whites, flour, and one cup of mozzarella cheese until smooth.
Preheat oven to 375º.
In 13×9 baking dish, arrange three noodles.
Top with half of spinach mixture, half of cheese mixture, and half of tomato sauce.
Arrange three more noodles, and top with other half of spinach, other half of cheese, and other half of tomato sauce. Top with remaining three noodles, and sprinkle with remaining mozzarella and parmesan cheeses.
Bake at 375º for 45 minutes or until bubbly.
Remove from oven and let stand for 10 minutes.
Makes 12 servings.

Recipe by Alice Policht