Another great recipe from Ohio caterers Paula Levine Weinstein and Julie Komerofsky Remer! Spinach Lasagna is the best way I know to get kids to eat spinach. This kosher dish is also perfect for the Jewish "dairy" festival of Shavuot.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 3/4 pound lasagna noodles
- 30 ounces frozen chopped spinach, squeezed dry
- 1 3/4 pound cottage cheese, small curd
- 4 eggs
- 1 1/2 Tbsp. parsley flakes
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1 1/2 sticks butter, melted
- 1 1/2 pound Mozzarella, shredded
- 1 1/2 cup Parmesan cheese, grated
Preparation:
1. Cook lasagna noodles until softened.
2. Mix spinach, cottage cheese, eggs, parsley, salt, pepper, garlic and butter together. Set aside.
3. Preheat oven to 350 degrees Fahrenheit.
4. Grease 9x13 inch baking dish.
5. Layer the baking dish in the following order: noodles, cottage cheese mixture, Mozzarella and Parmesan.
6. Repeat layer.
7. Bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.
2. Mix spinach, cottage cheese, eggs, parsley, salt, pepper, garlic and butter together. Set aside.
3. Preheat oven to 350 degrees Fahrenheit.
4. Grease 9x13 inch baking dish.
5. Layer the baking dish in the following order: noodles, cottage cheese mixture, Mozzarella and Parmesan.
6. Repeat layer.
7. Bake, uncovered, at 350 degrees Fahrenheit for 30 minutes.