Spinach Lasagna

Everyone needs a good basic lasagna recipe, adding fresh or frozen spinach is just a nutritious bonus!

Course Main Course

Cuisine American

Keyword Spinach Lasagna

Prep Time 40

Cook Time 40

Total Time 1 20

Servings

Calories 239kcal

Cook spinach and lasagna noodles separately, according to the package directions. Drain and set aside. Place spinach on a clean kitchen towel and wring out excess moisture over the sink. Set aside.
For the sauce, chop the onion and green pepper; mince the garlic.
Spray a large saucepan with nonstick cooking spray; heat over medium heat. Add onion, green pepper, mushrooms and garlic. Cook for about 5 minutes or until vegetables are tender.
Stir undrained tomatoes, basil, tomato sauce, sugar and black pepper into the vegetables. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes or until slightly thickened.
Preheat oven to 375 degrees F.
For the filling, stir together spinach, cottage cheese, Parmesan cheese, egg and nutmeg in a medium bowl.
Spoon 1 cup of the sauce mixture into a 9x13 pan. Place lasagna 3 noodles into dish, covering sauce.
Spread 1/4 cup spinach mixture onto each noodle. Lay 3 noodles over spinach mixture, spread 1 cup of sauce on top.
Continue to layer, ending with a layer of sauce. Sprinkle with grated mozzarella cheese.
Cover with foil. Bake for 40-45 minutes or until bubbly. Remove foil and bake an additional 5 minutes.