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No-Fuss Spinach Lasagna

Ingredients

Scale

Serves 4-6

  • 1 pound full fat cottage cheese (can also use ricotta)
  • ¼ cup grated parmesan cheese
  • Juice from half a lemon
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 (24 oz) jar of your favorite marinara sauce (I use Rao’s)
  • 1 (9oz) box lasagna noodles (I used Jovial)
  • 34 cups chopped fresh spinach, rainbow chard or kale
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat the oven to 375 degrees. In a medium bowl mix together the cottage cheese, parmesan, lemon juice, salt, pepper, garlic powder and oregano until combined. 
  2. In a large baking dish spread about half of the sauce on the bottom of the dish. Add one layer of uncooked lasagna noodles followed by half of the cottage cheese mixture, a couple big handfuls of chopped spinach, 1 cup of mozzarella, then repeat layers finishing with mozzarella cheese on top. 
  3. Cover with foil tightly and bake for 50-55 minutes. Remove foil and bake for an additional 10 minutes until the cheese is bubbly. Let sit for 10 minutes before serving.