Name: Hearty Veggie Lasagna
Cook time: 15 min
Total time: 15 min
Yield: 8 servings
Ingredients: 16 ounce Borden Fat Free Cottage Cheese; 10 ounce frozen chopped spinach, thawed; 2 eggs; 2 cup grated mozzarella cheese; 1 cup Parmigiano-Reggiano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoon olive oil; 1 1/4 cup chopped onion; 15 ounce great Northern or pinto beans, rinsed and drained; 3 cloves garlic, minced; 1 teaspoon finely chopped fresh; 1 teaspoon finely chopped fresh; 1/2 teaspoon finely chopped; 4 cup good quality tomato pasta sauce; 8 ounce dried lasagna noodles

1

Place the cottage cheese in a sieve or colander for 15 minutes or more to drain excess liquid; set aside.

2

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.

3

In a bowl, combine eggs, cottage cheese, mozzarella cheese, ¼ cup Parmesan cheese, salt and black pepper. Set aside.

4

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.

5

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.

Hearty Veggie Lasagna

Instructions