Low-fat spinach lasagna

It’s so thrilling to FINALLY be posting a dairy recipe! WAHOO!!

I knew the “Low-fat” phrase would catch your eye. It always does. There is something about low-fat food that is just appealing. This lasagna calls for low-fat cottage cheese, plus spinach and mushrooms! C’mon that definitely puts a healthy twist on lasagna. It’s my mother’s recipe, and she always served it with breaded flounder or salmon and a fresh salad; the quintessential example of a balanced meal! However, when I make lasagna, it’s generally JUST lasagna, and I don’t feel too bad about it because the veggies are in the dish.

Plus, with this recipe there is no need to pre-cook the lasagna noodles. They cook while the lasagna bakes. You’ll see how in a bit…

I had fun snapping pictures as I was making it for dinner last week. If you notice below, the lasagna noodles here are shorter and are laid the vertically, as opposed to the American lasagna noodles that are longer and are laid the horizontally. This is just one small example of something so simple that had me so confused when we first moved here.

Here are step-by-step directions to this delicious and nutritious dinner dish!

Because it’s a family recipe, I don’t have exact measurements, but I am hoping that the pictures will help you gauge the amounts you need. Ingredients: 2 tablespoons oil, 1 small onion, diced, Mushrooms, sliced (fresh or canned), 1 cup spinach, chopped (fresh or frozen), salt, pepper, garlic, Italian seasoning, oregano, basil, 1 jar marinara sauce, lasagna noodles, **1 large container low-fat cottage cheese,  ½-1 cup of water, and mozzarella cheese** For the Israeli’s that read this blog- I buy like 3 or 4 of the tnuva containers, 3% fat. I generally use a container per layer.

Step 1: Heat a large skillet with 2 tablespoons oil. Sauté the onion until limp and then add the diced mushrooms and 1 cup spinach. Cook over flame until mushrooms and spinach soften, around 8 minutes. Remove from heat and spice with salt, pepper, garlic, Italian seasoning, oregano, and basil.

I was short on spinich, but I generally use more.

Step 2: Preheat oven to 350 degrees. You’ll need a 9x13 pan for this recipe. Start by spreading marinara sauce on the bottom of the pan

Step 3: Then lay down your uncooked noodles. They should overlap just a bit.

Step 4: Next smear the cottage cheese on the noodles. Be generous. If you would like you could sprinkle some mozzarella cheese on top.

Step 5: Sprinkle the spinach mixture on top of the cottage cheese layer.

Step 6: Gently spread the marinara sauce on top of the spinach mixture.

Step 7: Repeat steps 3 through 6. I generally do 3 to 4 layers. Less than 3 is too little (I’ve tried that before J)End by laying down your noodles and spreading marinara sauce on top.

Step 8: In the corners of your pan, pour the cup of water (don’t pour it on top of the lasagna, pretty please). Sometimes I really don’t have room for a full cup, so I just use a ½ cup and it works fine too.

 

Step 9: Cover the lasagna tightly with foil and place in preheated oven for an hour and fifteen minutes. Before serving sprinkle the top of the lasagna with mozzarella cheese and bake uncovered for 15 minutes. This will get the top layer of the lasagna nice and crunchy!

**This recipe freezes wonderfully. Just leave the sprinkling of the mozzarella for after defrosting and before serving.

Low-fat spinach lasagna:

Prep-time- 20 minutes

Bake time- 1 hour, 15 minutes + additional 15 minutes

Yields- 6-8

Ingredients:

2 tablespoons oil

1 small onion, diced

 Mushrooms, sliced (fresh or canned)

1 cup spinach, chopped (fresh or frozen)

salt, pepper, garlic, Italian seasoning, oregano, basil

1 jar marinara sauce, lasagna noodles

1 large container low-fat cottage cheese ( For the Israeli’s that read this blog- I buy like 3 or 4 of the tnuva containers, 3% fat. I generally use a container per layer)

½-1 cup of water

Mozzarella cheese

Instructions:

Step 1: Heat a large skillet with 2 tablespoons oil. Sauté the onion until limp and then add the diced mushrooms and 1 cup spinach. Cook over flame until mushrooms and spinach soften, around 8 minutes. Remove from heat and spice with salt, pepper, garlic, Italian seasoning, oregano, and basil.

Step 2: Preheat oven to 350 degrees. You’ll need a 9x13 pan for this recipe. Start by spreading marinara sauce on the bottom of the pan

Step 3: Then lay down your uncooked noodles. They should overlap just a bit.

Step 4: Next smear the cottage cheese on the noodles. Be generous. If you would like you could sprinkle some mozzarella cheese on top.

Step 5: Sprinkle the spinach mixture on top of the cottage cheese layer.

Step 6: Gently spread the marinara sauce on top of the spinach mixture.

Step 7: Repeat steps 3 through 6. I generally do 3 to 4 layers. Less than 3 is too little (I’ve tried that before J)End by laying down your noodles and spreading marinara sauce on top.

Step 8: In the corners of your pan, pour the cup of water (don’t pour it on top of the lasagna, pretty please). Sometimes I really don’t have room for a full cup, so I just use a ½ cup and it works fine too.

Step 9: Cover the lasagna tightly with foil and place in preheated oven for an hour and fifteen minutes. Before serving sprinkle the top of the lasagna with mozzarella cheese and bake uncovered for 15 minutes. This will get the top layer of the lasagna nice and crunchy!

**This recipe freezes wonderfully. Just leave the sprinkling of the mozzarella for after defrosting and before serving.