Spinach lasagna

Spinach Lasagna

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Two 10-ounce packages of frozen chopped spinach, cooked and drained
1 Tablespoon parsley
2 cloves garlic, minced
2 pounds small curd cottage cheese
2 eggs
1/4 cup butter, softened
1/8 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon pepper
8 ounces lasagna noodles, cooked and drained
1 pound Monterey Jack cheese, shredded
1 cup grated Parmesan cheese
1 quart Spaghetti Sauce

Squeeze all excess moisture from spinach with your hands. Combine spinach with parsley, garlic, cottage cheese, eggs, butter, nutmeg, salt and pepper. Preheat oven to 350 degrees. In a buttered 13 x 9 x 2-inch baking pan, layer 1/3 noodles, 1/2 spinach mixture and 1/3 each cheese. Repeat layering. On top, place last 1/3 noodles and cheese. Bake, uncovered, for 30 to 40 minutes or until hot and bubbly. Let stand for 15 minutes before cutting. Serve with heated spaghetti sauce on the side.


Tags: recipe, Spinach lasagna, cooking, diy