Name: Creamy Dreamy Spinach Lasagna
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)

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Creamy Dreamy Spinach Lasagna

This indulgent dish is ideal for company or to celebrate a life’s milestone.

Course: Entree

Keyword: lasagna, spinach, vegetarian

Servings:

Calories: 395kcal

Author: Kimberly Lord Stewart

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

Preheat oven to 375°. Lightly oil a 9×13-inch ceramic baking dish.
Place cottage cheese and egg in a blender; puree until smooth. Scoop into a bowl, and set aside.
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.
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
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.
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.
Top with remaining spinach and cheeses. Bake 30–40 minutes, until noodles are soft and sauce is bubbly.

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