15 – 60 Minutes8 People
This recipes yields enough food for an average of 8 portions.
Place the cottage cheese in a sieve or colander for 15 minutes or more to drain excess liquid; set aside. Drain the thawed spinach in a sieve or colander, pressing with a spoon or paper towels to remove excess water; set aside. Preheat oven to 375 degrees. In a bowl, combine eggs, cottage cheese, mozzarella cheese, ¼ cup Parmesan cheese, salt and black pepper. Set aside. In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat, add onion and sauté until soft. Add spinach, beans, garlic, oregano, basil, and thyme and sauté five minutes. Add pasta sauce and stir for a few more minutes until combined well. In a 13x9x2-inch baking dish, layer the lasagna: Start with ⅓ of the bean-tomato mixture, followed by a layer of noodles, then ½ of the cheese mixture, spreading evenly. Repeat the layer. Finish with the last ⅓ of the bean-pasta sauce mixture. Bake 15 minutes. Sprinkle on remaining ¾ cup Parmesan cheese and bake 15 minutes more, until bubbly.
Elsie’s Tip: “Oven ready” lasagna noodles, found with regular dried pastas in grocery stores, don’t require pre-cooking, making preparation of this family-friendly entrée fast and easy.”