Spinach Lasagna

Hello!! 

Here is another of my families absolute favorites. In fact, we had some extra kids over the day I made this, and my husband said. " They aren't staying for dinner, I'm not sharing".

First, make your sauce. We all have a favorite spaghetti sauce. 

Mine is 2 lbs ground turkey, browned in tbsps of olive oil, with 1 large onion, 2 cloves of garlic

Then add 2 cups sliced mushrooms, 1/2 each red and yellow peppers chopped, 

4 cups of crushed tomatoes, 1/2 cup of tomato paste *or your favorite tomato sauce.

 To taste: basil, oregano, thyme, cayenne pepper, black pepper

Allow to simmer for 15 - 20 minutes 

Layer whole grain pasta on bottom of baking dish.

* I have never precooked my pasta, ever, it is not oven ready, just regular pasta.

Add a layer of sauce on top of pasta, then a layer of baby spinach.

Next add a layer of 1% cottage cheese, on top of spinach.

I have grated 2 cups each of mozzarella and old cheddar cheese.

Add a layer of both cheeses, on top of cottage cheese.

Top with another layer of pasta. 

Lay pasta the opposite direction of first layer.

This helps hold it all together.

Repeat one more layer. 

 For third layer, make sure pasta goes opposite direction again.

Top with remaining sauce and cheese. 

Cover with tin foil.

*I always put a baking sheet below the lasagne to prevent any bubbling over into my oven

Bake at '375 for 1 hour.

To check if cooked, insert butter knife into center of lasagna.

If it slides in and out easily, it is ready. If not, cook for another 10 minutes and check again.

Remove from oven. Do not remove foil! 

Allow to set & cool for at least 20 minutes before serving.

Serve with salad and raw vegetables.

Enjoy!