10 oz. pkg. frozen chopped spinach thawed and squeezed dry
16 oz. container of cottage cheese
15 oz. container of ricotta cheese
1 ½ cups of shredded mozzarella cheese
3 teaspoons Italian seasoning
Salt and pepper to taste (about a teaspoon each)
Box of Barilla no-boil lasagna noodles
1 jar of favorite marinara sauce
½ cup mozzarella cheese
¼ cup parmesan cheese
Directions: Preheat oven to 375 degrees In a bowl, mix together the filling ingredients and set aside. In a 9x13 pan spoon some marinara sauce on the bottom of the pan and place lasagna noodles side by side (careful to not overlap), spoon the spinach mixture on top of the noodles and spread, add another layer of noodles, and then spread again with spinach mixture, repeat this until all noodles/spinach mixture has been used, final layer should be noodles. Take sauce and pour over lasagna evenly spreading on the top to ensure that the noodles are covered and give dish a little shake/shimmy to ensure that sauce spreads over on the sides. Sprinkle the mozzarella and parmesan cheese over the top, cover with aluminum foil and bake for 25-30 minutes.
**Check lasagna by placing a fork/toothpick in the center, if noodles are still a bit firm, cover and place back in oven for 5 minutes, do this for 5 minute intervals until noodles are at desired doneness.
Submitted by Christabelle Adams of Grovetown. If you have a quick and easy recipe to share, please send it to firstname.lastname@example.org. You'll get a cookbook if we use your recipe.
Posted by John Bryant at 8:12 AM