Tuesday, June 2, 2009
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.
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