Servings
6
Cook Time
45 MIN
Ingredients
| 1 | (16 oz.) container cottage OR ricotta Cheese |
| 1 pkg. | (10 oz.) fresh chopped spinach |
| 2 | eggs, lightly beaten |
| 12 oz. | Borden® Cheese Mozzarella Shreds |
| 1 cup | Borden® Cheese Finely Shredded Aged Parmesan Natural Shreds, divided |
| ½ tsp. | salt |
| ½ tsp. | black pepper |
| 2 tbsp. | olive oil |
| 1¼ cup | chopped onion |
| 3 | cloves garlic, minced |
| 1 tsp. | finely chopped fresh or dried oregano |
| 1 tsp. | finely chopped fresh or dried basil |
| ½ tsp. | finely chopped fresh or dried thyme |
| 4 cups | tomato pasta sauce |
| 8 oz. | lasagna noodles, either “oven ready” or cooked per package directions and drained |
Steps
| 1 |
PREHEAT
oven to 375°F. Spray a 9 x 13 pan with non-stick cooking spray.
|
| 2 |
DRAIN
the cottage or ricotta cheese in a strainer for 15 minutes to remove any excess liquid; set aside. Do the same with spinach (rinse, remove moisture and set aside)
|
| 3 |
COMBINE
eggs, cottage or ricotta cheese, Mozzarella, ¼ cup Parmesan cheese, salt and black pepper in a medium bowl; set aside.
|
| 4 |
HEAT
olive oil in a large non-stick skillet over medium-high heat until hot. Add onion and sauté until soft. Add the drained spinach, garlic, oregano, basil and thyme, and sauté 5 minutes. Add pasta sauce and stir for a few more minutes until combined well.
|
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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