This is an easy lasagna to make and makes for great leftovers, although with how good it is, I’m not sure how much you will have leftover. When I made this, everyone had seconds, and there was only a little bit left for lunch the next day, and that was for 4 adults and 2 toddlers. Delicious!
12 whole wheat lasagna noodles
2 cups Ricotta cheese
2 cups cottage cheese
2 pkgs. Frozen spinach, thawed
4 cups marinara sauce, jarred is fine, but homemade is even better. I have a recipe under pasta if you want to try to make your own.
1 ½ cups mozzarella cheese, grated
Preheat oven to 425 degrees.
Cook noodles according to package directions.
While noodles are cooking, squeeze excess water out of spinach into the sink. This is very important, otherwise the lasagna will be too watery. Place spinach in a bowl once the liquid has been drained. Add ricotta and cottage cheese to the bowl. Mix well.
In a very large, rectangular pyrex or corningware dish layer ingredients starting first with marinara sauce, followed by noodles and then spinach mixture. Top with the mozzarella.
Bake for about 40 minutes, or until cheese is golden brown.
