Healthy Vegetarian Spinach Lasagna

Preperation time
m
Skills level

Serving size

Country of origin

Ingredients

  • 2 (1lb.) boxes no bake lasagna
  • 1 (24 ounce) container 2% cottage cheese
  • 2 bags mozzarella, shredded
  • 1 cup Pecorino Romano or Parmesan, shredded
  • 3 cups baby kale, chopped
  • 3 cups baby spinach, chopped
  • 2 heaping tablespoons Mascarpone cheese
  • 2 jars prepared tomato sauce or homemade sauce (even better!)
  • 1 bunch parsley
  • ground sea salt, and Italian seasonings
Recipe Type:
Course:

 

This is a healthier option for lasagna using cottage cheese and adding spinach/kale. If you wish you may skip the additional mozzarella cheese to top each layer. You will love this!

Start by setting the oven to 375 degree.

Add the cottage cheese to a high-speed blender and pulsate until no lumps remain. Add in 2 heaping tablespoons of mascarpone and 1/4 cup of pecorino (or parmesan) pulsate for 2 minutes. Last, add a handful of finely chopped parsley and pulsate for a few seconds to disperse the parsley throughout the mixture, but not long enough to make it green! Be sure to add sea salt to flavor this mixture. Taste it to be sure it tastes good and is to your liking.  Transfer to a bowl.

Please note: my daughter, Maggie has made this before and combined parmesan and  mozzarella cheese into the cottage cheese and then pulsated it until completely smooth. In this case you would skip add the mozzarella to each layer.

Next, quickly saute the spinach and kale in a non-stick pan with a few drizzles of olive oil. About 3-4 minutes. Transfer to a bowl.

Set up a your bowls for easy assembling of the lasagna:  bowl with spinach/kale, bowl with mozzarella, bowl with sauce, bowl with cottage cheese mixture, bowl with pecorino (or parm), and no-bake lasagna sheets ready for layering. Seasonings: sea salt and Italian seasonings.

Using a large rectangular baking dish, start by layering the sauce on the bottom of the pan. Add the no-bake noodles to fit the dish, add sauce to cover the noodles. Add the cheese mixture, spinach/kale, and last sauce. Add mozzarella to top each layer -this is an optional step. If you wish to have less cheese skip this step. Repeat the process until you get to the top.

Add sauce to the top layer along with a fair amount of mozzarella cheese (that’s the best part), and the remaining pecorino or parmesan.  Season to your liking using the italian seasonings.

Spray a piece of tin foil with non-stick spray. Cover the lasagna and bake for 35 minutes. Take cover off and cook an additional 10-15 minutes or until bubbly and slightly browning.

Let sit for 15 minutes and enjoy!