Simple Spinach Lasagna




Ingredients
 1 tablespoon extra virgin olive oil
 2 (10 ounce) packages frozen chopped spinach
 1/2 onion, chopped
 1/2 teaspoon dried oregano
 1/2 teaspoon dried basil
 2 cloves garlic, crushed
 1 (32 ounce) jar spaghetti sauce
 1 1/2 cups water
 2 cups non-fat cottage cheese
 1 (8 ounce) package part skim mozzarella cheese, shredded
 1/4 cup grated Parmesan cheese
 1/2 cup chopped fresh parsley
 1 teaspoon salt
 1/8 teaspoon black pepper
 1 egg
 8 ounces lasagna noodles
Directions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large pot over medium heat saute spinach, onion, oregano, basil and garlic in the olive oil. Pour in spaghetti sauce and water; simmer 20 minutes. In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, parsley, salt, pepper and egg.
  3. Place a small amount of sauce in the bottom of a lasagna pan. Place 4 uncooked noodles on top of sauce and top with layer of sauce. Add 4 more noodles and layer with 1/2 sauce and 1/2 cheese mixture, noodles and repeat until all is layered, finishing with sauce.

About
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish.

Comments

Post a Comment

Popular posts from this blog

Chettinad Cauliflower Ponda

Image
Chettinad Cauliflower Ponda is required Gluten - 1 1/2 cup cake flour - 1 cup. Caram Masala - 1 teaspoon baking soda - 1 pinch. Chilli powder - 2 tbsp. Green chilli - 2 (chopped) curry - 1 tbsp. Salt - the required amount. Oil - 1 cup (fry) water - 1 cup How to make Chettinad Cauliflower Ponda First put the dough into a bowl and mix well and do not get well. Add salt, salt, chilli powder, green chilli, baking soda and garam masala to mix well. Then put a pan in the oven and pour it into the oven to fill it and put the cauliflower into the fridge in the fridge and put it in gold.
Read more

Crockpot Balsamic Tenderloin

Ingredients: 2 pounds Pork tenderloin 1 teaspoon Ground sage ½ teaspoon Salt ¼ teaspoon Pepper 1 clove Garlic; crushed ½ cup Water ½ cup dark Brown sugar 1 tablespoon Cornstarch 1/3 cup Light Balsamic Vinegar ½ cup Water 2 tablespoons low sodium soy sauce Directions: 1. Mix together the seasonings: sage, salt, pepper and garlic. 2. Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker. 3. Cook on low for 6-8 hours before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce. 4. Heat over medium and stir until mixture thickens, about 4 minutes. 5. Brush roast with glaze 2 or 3 times during the last hour of cooking. 6. Serve with remaining glaze on the side and how about some steamed broccoli or quinoa with some olive oil and lemon zest.
Read more

CREAMY AND TANGY PASTA

Image
Ingredients: Pasta - 125 gm (I have used Penne pasta here) Tomato - 3 medium sized Garlic - 2 cloves Onion - 1 small size Butter - 4 tbsp All purpose flour (maida) - 2 tbsp Cheeze - 3 cubes Mix Herbs - 1 tsp Oregano - 1 tsp Chilly flakes - 1 tsp Milk - 1 cup (room temperature) Cream (malai) - 2 tbsp Salt Oil - 1 tbsp Sugar - 1 tbsp METHOD: Pre-preparation: - In a broad pan take take water and add 1 tbsp oil to boil the pasta. - Once the water is boiling add pasta into it and cook it until it is cooked 75% and then strain it out on a plate and add 1 tbsp oil over it so that it wont stick together. - In another pan boil the tomatoes and peel the skin once it cools down. Now roughly chop the tomatoes and grind them to make a tomato puree. - Finely chop the garlic and onion. White Sauce: - In a pan take 2 tbsp butter and maida and stir it for 1 minute on slow flame. Do not cook it for more than 1 minute and it should not turn brown, the colour should rem...
Read more