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Mom's Lasagna

Course: Main Courses - Pasta & RIce, Main Courses - Vegetarian
Cuisine: Italian

Ingredients

  • 2 Pounds (4 Cups) Cottage Cheese, Low Fat
  • 2 10-Ounce Package Frozen Spinach Cooked & Squeezed Dry In Towel
  • 1/4 Cup Parmesan Cheese
  • 1 Cup Onion Chopped
  • 4 Eggs Lightly Beaten
  • 1/4 Cup Flour
  • 1 24-Ounce Jar Marinara Sauce (Prego)
  • Cheddar Cheese & Jack Cheese Grated
  • Lasagne Noodles Cooked & Drained

Instructions

  • Combine first 6 ingredients. (This step can be done the night before, and excess water drained.)
  • Spread enough marinara sauce to cover bottom of 9x13-inch pan. Place layer of noodles to cover bottom of pan. Cover with half of cottage cheese mixture. Add some grated cheese. Now another layer of noodles, the rest of the cottage cheese mixture, more noodles. Top with some marinara sauce, and complete by adding good amount of cheese.
  • Bake at 350 degrees until cooked through and golden brown on top. Let rest 10 to 15 minutes.

Notes

If smaller amount is desired, halve recipe and bake in 8x8-inch pan. Also, No-Boil lasagne noodles are available in the grocery store for easy assembly.