This cheesy but veggie-packed hearty lasagna recipe makes for a delicious meal the whole family can enjoy.

Cook Time
45 MIN
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. salt
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.
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.