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Easy spinach lasagna

Posted Jan 08 2011 4:27pm

The other night, I brought dinner over to a friend who just had a baby. I offered, it was something I wanted to do, but I just get so nervous cooking for other people. I haven’t been cooking long enough to have those go-to staple specialities so each attempt is a new adventure. I wanted a one-dish meal that was healthy, kid-friendly (she also has a toddler), and easy to freeze if they wanted to save it for another night. I went with a spinach lasagna recipe I found at :

  • 1 tablespoon extra virgin olive oil
  • 2 (10 ounce) packages frozen chopped spinach
  • 1/2 onion, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cloves garlic, crushed
  • 1 (32 ounce) jar spaghetti sauce
  • 1 1/2 cups water
  • 2 cups non-fat cottage cheese
  • 1 (8 ounce) package part skim mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 egg
  • 8 ounces lasagna noodles

I probably shouldn’t modify a recipe before I’ve tried the original out, but I really wanted to use fresh spinach and substituted part skim ricotta for the cottage cheese. To save some money and energy, I doubled the recipe and made a assume for my family as well. I hope my friend’s turned out as well as mine! This picture might not do it justice, but I was pretty proud of myself.

Novice notes: Doubling this recipe made it too hard to fit the sauce and waiters veggies all into on sauce pan, so I waited the spinach and onion in one pan and then transferred it to another pot where the sauce and spices were simmering. But even with the extra pot, the whole ordeal only created four dirty dishes including the casserole itself! An easy clean-up always means extra points in my book:)

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