Chewin'

the News

October 2006

Janice's Spinach Lasagna

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Recipes:	1	2	3	4	5	6
Servings:	12	24	36	48	60	72
Ingredients:
Spaghetti sauce	52 oz.	104 oz.	156 oz.	208 oz.	260 oz.	312 oz.
Lasagna noodles, uncooked	8	16	24	32	40	48
Frozen, chopped spinach; thawed and drained	20 oz.	40 oz.	60 oz.	80 oz.	100 oz.	120 oz.
Eggs, beaten	2	4	6	8	10	12
Cottage cheese	12 oz.	24 oz.	36 oz.	48 oz.	60 oz.	72 oz.
Shredded mozzarella cheese	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Grated Parmesan cheese	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.

Assembly Directions:

Mix drained spinach, egg and cottage cheese in a mixing bowl.  Spray a 9x13 pan with cooking spray.  Layer 1/3 of the sauce, four noodles, 1/2 the spinach mixture and 1/2 of the mozzarella cheese in the bottom of the pan. Repeat layers, cover with remaining spaghetti sauce and sprinkle with Parmesan cheese.

Freezing Directions:

Place pan in a 2 gallon freezer bag or cover with foil. Seal, label and freeze.

Serving Directions:

Thaw completely. Preheat oven to 350 degrees. Cover pan with foil and bake for 30 minutes. Remove foil and bake for another 30 minutes or until slightly browned. Let set 15 minutes before cutting.

Comments:

I love spinach so this is one of my favorite lasagna recipes. I usually make two 8x8 pans for each recipe.

You can run the spinach through a food processor to chop it finer. This may help with the picky eaters in your house.

You can also make this with low fat cottage cheese.

Nutritional Info: 

Per Serving: 258 Calories; 10g Fat (33.3% calories from fat); 15g Protein; 28g Carbohydrate; 4g Dietary Fiber; 52mg Cholesterol; 787mg Sodium. 

Exchanges: 1-1/2 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

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