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!
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