Don’t you hate when you find a recipe online, but the page is covered in ads and has a lengthy origin of the recipe? I won’t do that to you! However, I will tell you that I got this recipe from my grandma. So, shoutout to Gram! She made it for us on Easter, and sent me home with some leftovers that I eat as soon as I got home. Making any kind of lasagna takes some time and a Little commitment, but I promise it’s worth it!
1 Container (16 oz.) Fat Free Cottage Cheese
2 Cups Spinach, Chopped
2 Eggs, Lightly Beaten
2 Cups Thick Cut Shredded Mozzarella
1 Cup Finely Grated Parmesan Cheese, Divided
1 Onion, Chopped
1 Can (15 oz.) Great Northern or Pinto Beans, Drained and Rinsed
2 tbsp. Olive Oil
1/2 tsp. Salt
1/2 tsp. Black Pepper
3 Cloves Garlic, Minced
1 tsp. Dried Oregano
1/2 tsp. Dried Thyme
1 tsp. Finely Chopped Basil
4 Cups Tomato Pasta Sauce
8 oz. Lasagna Noodles, Either Oven Ready or Cooked Per Package Directions and Drained
I hope after reading the instructions you aren’t intimidated and can say to yourself, “Okay, okay this is something I can do!” You can serve it right out of the oven, or make it ahead, and freeze it. It’s a great recipe for Meatless Monday, or if you have to feed half a dozen people. Let me know how yours turned out in the comments! Share your pictures with me on Twitter, or on Instagram!
Wishing you an excellent, and successful week! Make good choices. What’s an example of a good choice, you ask? Being kind to other people is a good choice.
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