This lasagna recipe is one of my all time favorites. It’s very easy to make and uses simple ingredients and regular lasagna noodles which do not need to be cooked first. It’s fun, absolutely delicious, and makes enough to have leftovers to enjoy too!
As a young boy I always loved cottage cheese. I would come home from school and have no problem polishing off an entire carton of it, much to my mother’s dismay. This love of cottage cheese continues today, though i’m more disciplined at controlling my portions.
When visiting Ft. Collins, Colorado recently and staying with my aunt and uncle, they made the lasagna that I absolutely LOVED as a kid. It was always one of my favorite things about visiting them when we all lived in the same area in the midwest. As a boy I never thought to ask aunt Carolyn what went in her awesome lasagna, I was too busy wolfing it down. But now it was all making sense when I saw the carton of cottage was out as she began making her lasagna. “Carolyn, may I have some cottage cheese?” I asked, figuring it would be a good appetizer before the main course. “Sorry”, she said, “you’ll be having this soon enough.” So that was it… cottage cheese is in her famous lasagna! But how does this work? Aunt Carolyn explained that ricotta cheese is commonly used in most lasagna recipes. Sounded reasonable enough to me. “But to make lasagna really special, use cottage cheese with an egg beaten in”. There it was, the secret to the lasagna I had loved for so many years.
I’ve now made this spinach lasagna recipe so many times, i’ve lost count. My whole family loves it and it’s perfect to make on a Sunday afternoon and heat up for dinner during the week if I know it’s going to be an extra busy week.
- 16oz package of regular lasagna noodles
- 2 cups shredded mozzarella cheese
- 32 oz jar spaghetti sauce
- 16oz carton of cottage cheese
- 10oz package frozen chopped spinach, thawed
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Preheat oven to 325 degrees F
- In a bowl, mix cottage cheese, Italian seasoning and beat in egg. Use an electric hand mixer and mix for about 30-45 seconds until nice and creamy.
- Thoroughly drain spinach and add to cottage cheese mixture. Mix in by hand. Set aside.
- In a 13" x 9" glass baking dish, spread a thin layer of spaghetti sauce on the bottom, place a layer of lasagna noodles over sauce. On top of noodles, layer ⅓ cottage cheese mixture, ⅓ shredded mozzarella cheese and ⅓ sauce. Repeat this layering of noodles, cottage cheese, mozzarella ans sauce 2 more time.
- Finally, sprinkle garlic powder over the top layer of mozzarella cheese. Pour about ¼ cup water gently around the edges of the dish.
- Bake lasagna at 325 for 1 hour.