Low-Fat Spinach And Cheese Lasagna Recipe

About this recipe

This low-fat spinach and cheese lasagna is a wholesome dinner option for solution seekers. Packed with creamy cottage cheese, spinach, and a blend of Italian seasonings, it's a satisfying vegetarian dish baked to perfection.

Ingredients

• - Bronze Drawn And Slow Dried Lasagna Pasta Sheets
• - Bazachi Arla Pro Mozzarella Professional Grated Cheese
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 500 g Italian Ricotta Cheese - 500Gr - Marco Alimentari
• - Longley Farm Cottage Cheese
• - Petti Delicato Extra Fine Passata
• 395G D'Aucy Chopped Spinach
• - Schwartz Italian Seasoning

Instructions

1. 1. Preheat your oven to 375°F (190°C) and grease a 13 x 9 x 2-inch baking dish.
2. 2. In a medium bowl, mix 2 cups of ricotta cheese, 1/2 cup of cottage cheese, 1 teaspoon of Italian seasoning, and 2 cups of chopped fresh spinach until well combined.
3. 3. Spread 2 1/2 cups of passata evenly across the bottom of the prepared baking dish.
4. 4. Layer 3 lasagna noodles over the sauce, followed by 1/3 of the spinach and cheese mixture, and 1/3 of the remaining passata. Repeat this layering process two more times, ending with a layer of passata on top.
5. 5. Sprinkle 1 cup of shredded mozzarella cheese and 3 tablespoons of grated Parmesan cheese evenly over the top layer.
6. 6. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
7. 7. Remove the foil and bake uncovered for an additional 25 minutes, or until the cheese is melted and bubbly.
8. 8. Let the lasagna stand for 10 minutes before slicing and serving.