I love lasagna, I, however, hate making it and trying to get the noodles just right. I realize it isn't that big of a deal, but at the time it always seems daunting. Anyway, our spinach is starting to go crazy, meaning we REALLY have to eat it. I am going to freeze some, but having fresh spinach makes me think of lasagna so I decided to make more of a casserole instead of a full blown lasagna and it turned out just as yummy. I am not a ricotta fan so I always use cottage cheese, but I imagine you could use ricotta just as easy.
Lasagna Casserole
2 lb dry spiral noodles
1 24-oz container cottage cheese
1 C fresh spinach, coarsely diced
2 Tbsp fresh basil or 2 tsp dried
1/2 C parmesan Cheese, grated
2 jars of spaghetti sauce*
1 lb Mozzarella Cheese, grated
1. Cook noodles according to package directions and drain.
2. While the pasta is cooking, in a medium bowl combine cottage cheese, Parmesan cheese, spinach, and basil.
3. Grease a 9x13 pan or line with foil and grease.4. Layer 1/2 C sauce then 1/3 cooked pasta, then 1/2 cottage cheese mixture and then a couple handfuls of mozzarella cheese. Repeat with 1/3 pasta, sauce, remaining cottage cheese mixture and a couple handfuls of cheese.
Then layer remaining pasta, sauce and mozzarella cheese.
5. Grease one side of tin foil large enough to cover casserole dish. Cover dish tightly and bake in a 350-degree oven for 45 minutes. Remove cover and bake for 15 more.* or your own equivalent
