Deep Dish Spinach Lasagne

Ingredients

Tomato Sauce:

1 jar pasta sauce (ie Classico)

1 can diced tomatoes

1/2 cup water

1 medium onion, chopped

1 clove garlic, minced

3 cups vegetables, chopped (use yellow or green peppers,

2 tablespoons fresh oregano and basil

Cheese and Spinach Filling:

2 10 oz packages fresh baby spinach

3 cups cottage cheese

2 eggs, lightly beaten

1/2 cup freshly grated parmesan cheese

1/4 cup chopped fresh parsley

The Rest:

15 oven ready lasagne noodles

4 cups grated mozzarella cheese

Preparation

Saute the onion, garlic and chopped vegetables in a small amount of olive oil until softened.

Add pasta sauce, diced tomatoes and herbs.

Simmer for 10 minutes.

Cook the spinach until just wilted, squeeze out all the water and chop.

Mix together the lightly beaten eggs, cottage cheese, spinach, parmesan cheese and parsley.

In a 9”x13”x3” (deep dish) casserole, assemble the lasagne as follows:

1st Layer: 1/3 of the tomato sauce, 4-5 noodles, ½ spinach-cheese mixture, 1/3 of the mozzarella.

2nd Layer: same as the first layer, using all the remaining spinach and cheese mixture.

3rd Layer: the rest of the noodles, remaining tomato sauce and remaining mozzarella cheese.

Cover with aluminum foil and bake at 350F for 1 ¼ hours. Remove foil and bake for an additional 15 minutes.

Remove from oven and let sit for at least 15 minutes until well set.

Serve with salad, and garlic bread.

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About

This recipe requires a deep (3”) pan in order to get 3 layers. Don’t skimp on the noodles or the lasagne will be watery. If you are using mushrooms as one of your vegetables make sure they are well cooked (moisture removed) before adding them to the tomato sauce.
You can make a meat version of this dish by cooking 1 lb of ground beef and adding it to the tomato sauce. You may need to add more tomatoes or water to achieve the right consistency.