This cheesy but veggie-packed hearty lasagna recipe makes for a delicious meal the whole family can enjoy.
|1||(16 oz.) container Borden® Fat Free Cottage Cheese|
|1 pkg.||(10 oz.) frozen chopped spinach, thawed|
|2||eggs, lightly beaten|
|8 oz.||Borden® Cheese Mozzarella Shreds|
|1 cup||Borden® Cheese Finely Shredded Aged Parmesan Natural Shreds, divided|
|½ tsp.||black pepper|
|2 tbsp.||olive oil|
|1¼ cup||chopped onion|
|1 can||(15 oz.) great northern or pinto beans, drained and rinsed|
|3||cloves garlic, minced|
|1 tsp.||finely chopped fresh or dried oregano|
|1 tsp.||finely chopped fresh or dried basil|
|½ tsp.||finely chopped or dried thyme|
|4 cups||tomato pasta sauce|
|8 oz.||lasagna noodles, either “oven ready” or cooked per package directions and drained|
PREHEAT oven to 375°F. Spray a 9 x 13 pan with non-stick cooking spray.
DRAIN the cottage cheese in a strainer for 15 minutes to remove any excess liquid; set aside. Press the thawed spinach in a strainer with a spoon or paper towels to remove excess water; set aside.
COMBINE eggs, cottage cheese, Mozzarella, ¼ cup Parmesan cheese, salt and black pepper in a medium bowl; set aside.
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, beans, garlic, oregano, basil and thyme, and sauté 5 minutes. Add pasta sauce and stir for a few more minutes until combined well.