Easy Recipe for
Preheat the oven. In a medium bowl mix together the cottage cheese, parmesan, lemon juice, salt, pepper, garlic powder and oregano until combined.
In a large baking dish spread about half of the sauce on the bottom of the dish. Add one layer of uncooked lasagna noodles.
Add half of the cottage cheese mixture, a couple big handfuls of chopped spinach, and mozzarella.
Repeat layers finishing with mozzarella cheese on top. Cover with foil tightly and bake.
NO! You can make this lasagna with uncooked noodles! It doesn’t have to say “no boil” noodles on the box! Making it easier, quicker and less clean-up!
–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) – 3–4 cups chopped fresh spinach, rainbow chard or kale – 2 cups shredded mozzarella cheese
This is the easiest vegetarian lasagna recipe you’ll ever make! It’s full of cheese, spinach, and delicious tomato flavor. Making homemade lasagna doesn’t need to be SUCH a production.
-Laney, Life is but a Dish