Hearty Veggie Lasagna

Minutes

People

I want to cook for: people

Minutes

People

I want to cook for: people

Ingredients

16 ounce Borden Fat Free Cottage Cheese
10 ounce frozen chopped spinach, thawed
2 eggs lightly beaten
2 cup grated mozzarella cheese
1 cup Parmigiano-Reggiano or other good-quality Parmesan cheese, grated (divided use)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon olive oil
1 1/4 cup chopped onion
15 ounce great Northern or pinto beans, rinsed and drained
3 cloves garlic, minced
1 teaspoon finely chopped fresh or dried oregano
1 teaspoon finely chopped fresh or dried basil
1/2 teaspoon finely chopped or dried thyme
4 cup good quality tomato pasta sauce
8 ounce dried lasagna noodles either “oven ready” or cooked per package directions and drained

Instructions

Place the cottage cheese in a sieve or colander for 15 minutes or more to drain excess liquid; set aside.
Drain the thawed spinach in a sieve or colander, pressing with a spoon or paper towels to remove excess water; set aside. Preheat oven to 375 degrees.
In a bowl, combine eggs, cottage cheese, mozzarella cheese, ¼ cup Parmesan cheese, salt and black pepper. Set aside.
In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat, add onion and sauté until soft. Add spinach, beans, garlic, oregano, basil, and thyme and sauté five minutes.
Add pasta sauce and stir for a few more minutes until combined well. In a 13x9x2-inch baking dish, layer the lasagna: Start with ⅓ of the bean-tomato mixture, followed by a layer of noodles, then ½ of the cheese mixture, spreading evenly.
Repeat the layer. Finish with the last ⅓ of the bean-pasta sauce mixture. Bake 15 minutes. Sprinkle on remaining ¾ cup Parmesan cheese and bake 15 minutes more, until bubbly.
Elsie’s Tip: “Oven ready” lasagna noodles, found with regular dried pastas in grocery stores, don’t require pre-cooking, making preparation of this family-friendly entrée fast and easy.

Ingredients

16 ounce Borden Fat Free Cottage Cheese
10 ounce frozen chopped spinach, thawed
2 eggs lightly beaten
2 cup grated mozzarella cheese
1 cup Parmigiano-Reggiano or other good-quality Parmesan cheese, grated (divided use)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon olive oil
1 1/4 cup chopped onion
15 ounce great Northern or pinto beans, rinsed and drained
3 cloves garlic, minced
1 teaspoon finely chopped fresh or dried oregano
1 teaspoon finely chopped fresh or dried basil
1/2 teaspoon finely chopped or dried thyme
4 cup good quality tomato pasta sauce
8 ounce dried lasagna noodles either “oven ready” or cooked per package directions and drained

Instructions

Place the cottage cheese in a sieve or colander for 15 minutes or more to drain excess liquid; set aside.
Drain the thawed spinach in a sieve or colander, pressing with a spoon or paper towels to remove excess water; set aside. Preheat oven to 375 degrees.
In a bowl, combine eggs, cottage cheese, mozzarella cheese, ¼ cup Parmesan cheese, salt and black pepper. Set aside.
In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat, add onion and sauté until soft. Add spinach, beans, garlic, oregano, basil, and thyme and sauté five minutes.
Add pasta sauce and stir for a few more minutes until combined well. In a 13x9x2-inch baking dish, layer the lasagna: Start with ⅓ of the bean-tomato mixture, followed by a layer of noodles, then ½ of the cheese mixture, spreading evenly.
Repeat the layer. Finish with the last ⅓ of the bean-pasta sauce mixture. Bake 15 minutes. Sprinkle on remaining ¾ cup Parmesan cheese and bake 15 minutes more, until bubbly.
Elsie’s Tip: “Oven ready” lasagna noodles, found with regular dried pastas in grocery stores, don’t require pre-cooking, making preparation of this family-friendly entrée fast and easy.

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