INGREDIENTS
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- 4-5 cups fresh spinach
- 2 cups 4% cottage cheese
- 2 eggs
- 1/4 cup ground flaxmeal (see notes)
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning (mine was salty – if you’re using a non-salted variety, add an additional 1/4-1/2 teaspoon salt)
- a very tiny dusting of nutmeg
- a squeeze of lemon juice
- 1/2 cup Parmesan cheese
- 4 cups tomato sauce (DeLallo Tomato Basil. DO IT.)
- 12 no-boil or oven ready lasagna noodles (see notes)
- 2 1/2 cups shredded Mozzarella cheese
INSTRUCTIONS
- Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.
- Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.
- To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 1/2 cup Mozzarella cheese.
For more detáil visit:pinchofyum.com