Low Calorie Spinach Lasagna Recipe

What You'll Need
1 carton 16 oz. low-fat cottage cheese
1 package 10 oz. frozen spinach, thawed and rinsed
1 1/2 cups shredded mozzarella cheese (6 oz.), divided
1/2 cup shredded​ parmesan cheese (2 oz.)
1 tsp ground black pepper
1 tsp dried​ oregano
1/2 tsp salt
9 lasagna noodles, uncooked
2 cups jarred​ marinara sauce
1 cup water

How to Make It

1. Preheat the oven to 375°F.
2. To begin with, prepare the cheese and spinach filling for the lasagna.
3. In a large bowl, combine the cottage cheese, parmesan cheese, spinach, 3/4 cup of the shredded mozzarella, pepper, oregano, and salt. Use a large spoon to gently stir together the mixture until it is well combined. 
4. Next, spray a 9x13-inch pan with cooking spray.
5. Place 3 of the uncooked noodles in the bottom of the pan. Top with half of the cottage cheese mixture, and use a large spoon or a spatula to gently spread the cheese mixture over the noodles, trying to cover all the noodles.
6. Next, over the cheese and spinach mixture, spread 2/3 cup of the marinara sauce, and then top the layer of marinara sauce with 1/4 cup of the shredded mozzarella. Repeat the layers two more times. End with the last three noodles, topped with 2/3 cup of sauce and 1/4 cup of mozzarella cheese.
7. Now that the lasagna is assembled pour 1 cup of water around the edges of the pan gently and slowly, allowing the water to fill in the gaps slowly so that it does not overflow. Cover the pan tightly with tin foil.
8. Place the covered lasagna in the preheated oven, and bake for 1 hour. Once the lasagna is done cooking, remove it from the oven, and loosely uncover the dish while the lasagna cools. Let the lasagna stand for 10 minutes before serving to allow the lasagna to become far easier to cut.

FULL RECIPES

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