My girl Sprinkles turned me on to this recipe. It’s a wonderfully rich vegetarian option for a pot-luck or other debaucherous event. Although I’m not a big fan of sun-dried tomatoes or pesto, I love this. Maybe it has something to do with the 19 types of cheese.
serves 8-12 / adapted from this recipe
Here’s what I used:
- 4 tablespoons tomato paste
- 2 15-oz cans crushed tomatoes
- 2 tablespoons garlic, minced
- 1 onion, chopped
- olive oil
- 1 tablespoon
- 1 tablespoon italian seasoning
- salt and pepper
- 20 oz chopped frozen spinach
- 6 sun-dried tomatoes, cut into strips
- 15 ounces low-fat ricotta cheese
- 15 ounces low-fat cottage cheese
- 1 8-oz jar pesto sauce
- 1 egg
- salt and pepper
- grated nutmeg
- 1 9-oz box no-boil lasagna noodles(Barilla)
- 1 lb fresh mozzarella, sliced
- 1 16-oz bag pre-shredded pizza cheese
Here’s what I did:
- Preheat oven to 350°F.
- Saute garlic and onion in olive oil until onions are soft. Add tomato paste and let it get some good contact with the bottom of the pan to caramelize. Stir in the 2 cans of crushed tomatoes, onion powder, italian seasong, salt, and pepper. Bring to a bubble and then reduce to simmer for 1-2 hours.
- Thaw spinach and squeeze all of the water out. Mix cottage cheese, ricotta, spinach, sun-dried tomatoes, pesto, and salt and pepper in a bowl. Taste for seasoning. When it tastes delicious, stir in the egg.
- In a 9×13 pan, do this: Drizzle some sauce in the bottom of the dish. Top with lasagna noodles, shingled across (a little overlap) – probably 4 noodles per layer. Spread Spinach mixture and cover with 1/3 of the mozzarella slices and 1/3 of the shredded cheese. Repeat two more times, ending with cheese on the very top. Sprinkle the top with a little oregano and black pepper for garnish.
- Cover loosely with aluminum foil and bake for 50 minutes. Uncover and bake for another 15 minutes, or until the cheese is golden brown. Let sit for 10 minutes before serving. This dish can be made in advance and cooked right before serving.