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Spinach Lasagna-Recipe/Day #56 Recipe

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This recipe for Spinach Lasagna-Recipe/Day #56 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box No Boil lasagna noodles
¼ cup extra virgin olive oil
2 cloves garlic - minced
1 10 oz pkg frozen spinach, thawed
½ lb cottage cheese
½ lb ricotta cheese
4 oz goat cheese - softened
¾ cup grated Parmesan or Romano cheese or a combination
1 lb shredded mozzarella cheese (about 4 cups)
Zest of 1 lemon, finely grated
½ tsp nutmeg
1/8 tsp cayenne
4 cups of your favorite tomato sauce, homemade or jarred
Directions:
Directions:
Heat the olive oil in a saucepan with the garlic over medium heat until garlic begins to brown. Add the spinach, season with salt and pepper and stir until the spinach dries out, about 3 minutes. Remove from pan, place on paper towel covered plate, cover with plastic wrap and refrigerate for at least 30 min.

Mix the cottage cheese, lemon zest, nutmeg, cayenne & ricotta together. Set aside.

Spread sauce in bottom of a 9 x 13 pan. Layer noodles, cheese mixture, spinach, Parmesan & dots of goat cheese, sauce. Repeat, ending with sauce covering top layer of noodles. Cover with plastic wrap, refrigerate at least 2 hours, or overnight.

When ready to bake. Preheat oven to 350 °. Remove plastic wrap, cover with foil and bake for 45 min. Remove foil, top with mozzarella cheese and bake uncovered for 15 - 20 min. Remove from oven, let sit about 10 min before serving.

 

 

 

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