Live Naturally Magazine
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Export date: Thu May 25 5:07:57 2017 / +0000 GMT



Creamy Dreamy Spinach Lasagna

 

For a less rich, but still delicious, version, leave the cream out.

Creamy Dreamy Spinach Lasagna
Recipe Type: Entree
Author: Kimberly Lord Stewart
Serves: 6
Ingredients
  • 1 (16-ounce) container low-fat cottage cheese
  • 1 egg
  • 4 tablespoons olive oil, divided
  • ¼ sweet onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups baby spinach leaves
  • 16 ounces cremini mushrooms; washed, diced
  • 6 oil-packed sun-dried tomatoes, chopped
  • 1 cup whipping cream (optional)
  • 2 tablespoons rice flour
  • 2 cups 2% milk
  • Pinch of nutmeg
  • Salt and pepper, to taste
  • 2 cups skim-milk mozzarella; grated and divided
  • 1 cup grated Parmesan cheese, divided
  • 1 box no-cook dried lasagna noodles (try Barilla)
Instructions
    1. Preheat oven to 375°. Lightly oil a 9x13-inch ceramic baking dish.
    2. Place cottage cheese and egg in a blender; puree until smooth. Scoop into a bowl, and set aside.
    3. Heat 2 tablespoons oil in a skillet; add onions and sauté over medium heat, until soft. Add garlic and spinach a handful at a time. Cook until wilted; remove from pan.
    4. Raise heat to high, and add mushrooms. Brown evenly, and add sun-dried tomatoes; cook until fragrant. Add spinach back to pan, stir well, and add cream. Bring to a boil, and reduce heat. Add cottage cheese mixture to the pan. Stir well, and remove from heat.
    5. Heat remaining oil in a medium sauce pan over medium-high heat; add flour and stir with a whisk for 6–10 minutes, until lightly toasted. Gradually add a little milk at a time, whisking well each time. Stir until thickened; let edges bubble, but do not boil. Add nutmeg, one-quarter of both cheeses, salt and pepper, and stir well. Pour this mixture into spinach, and combine. It may be a little stringy.
    6. Place a single layer of noodles, edge to edge, in bottom of pan to cover. Spoon out one-third of spinach mixture over noodles; top with one-third of the mozzarella. Repeat with a layer of noodles, spinach, cheese and a last noodle layer.
    7. Top with remaining spinach and cheeses. Bake 30–40 minutes, until noodles are soft and sauce is bubbly.

PER SERVING: 395 cal; 26g prot; 19g fat; 30g carb (7g sugars); 475mg sodium; 2g fiber