- Yields: 8-10 servings
- Preparation: 1 hour 20 minutes
Ingredients
Cottage cheese filling
- 1 750g container Nordica 2%
- 1/2 cup (125mL) milk, whole or 2%
- 2 large eggs, lightly beaten
- 1 cup (250mL) parmesan cheese, grated
- 1 garlic clove, grated or minced
- 1/4 tsp (1mL) ground nutmeg
Spinach layer
- 1 tbsp (15mL) unsalted butter
- 8 oz (227g) fresh spinach leaves
- 1 garlic clove, grated or minced
Lasagna
- 3 cups (750mL) marinara sauce
- 8 fresh lasagna noodles
- 2 cups (500mL) Mozzarella, grated
Instructions
- Preheat the oven to 400F (200C).
- Cottage cheese filling: Stir cottage cheese with milk and eggs until well combined. Mix in Parmesan, garlic and nutmeg; set aside.
- Spinach layer: Meanwhile, melt the butter in a large deep skillet set over medium heat. Add the spinach (by the handful if needed) and garlic and cook until just wilted.
- Add 1/2 cup (125 mL) water to the pasta sauce. Spread 1/2 cup (125 mL) pasta sauce in a 9 x 13 inch (4 L) lasagna dish. Add a single layer of noodles, using kitchen scissors to trim to fit. Spread evenly with a scant 3/4 cup (180 mL) pasta sauce and 1 1/3 cup (330 mL) cottage cheese filling and roughly 1/3 of the wilted spinach. Repeat layers twice. Top with a final layer of noodles and the remaining pasta sauce.
- Cover dish with foil and set on a rimmed baking sheet to catch any overspill. Bake for 40 minutes. Uncover, sprinkle with cheese and bake for 15 to 20 minutes or until bubbly and golden. Let stand for 10 minutes before slicing.
Tips:
- Tip: Customize this lasagna by adding sauteed vegetables such as mushrooms, zucchini and/or peppers along with (or instead of) the spinach layer.
- Tip: Make this a meaty lasagna by using homemade meat sauce instead of the jarred pasta sauce. Alternatively, layer in leftover crumbled cooked turkey or chicken along with (or instead of) the spinach layer.
- TIP: Use other Gay Lea products in your recipe including Gay Lea unsalted butter, Salerno 100% grated parmesan cheese, and Salerno grated deluxe pizza mozzarella cheese
Per 1 serving (1/8th recipe)
Calories: 420
Fat: 17 g Saturated fat: 10 g Trans fat: 0 g Carbohydrate: 38 g Fibre: 3 g Sugars: 8 g Protein: 31 g Cholesterol: 120 mg Sodium: 780 mg Potassium: 750 mg Calcium: 500 mg Iron: 3 mg
