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Vicky's Spinach Lasagna

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 1 hr
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 2 cans diced tomatoes
  • 1 cup water
  • 1 medium onion, minced
  • 3-4 cloves garlic, minced (depends on how much you like garlic)
  • 1/2-1/3 cup dried parsley flakes
  • 1 tsp. each salt and sugar
  • 2 large tubs cottage cheese
  • 1/2 cup parmesan cheese
  • 2 packages frozen chopped spinach (thawed and drained)
  • Oven ready lasagna noodles
  • Mozzarella cheese (Kraft is best, least greasy) shredded or shred yourself
make it
Combine tomatoes, water, onion, garlic, parsley, salt and sugar in a large saucepan and heat to boiling over medium/high heat, stirring often (burned tomatoes are gross). Reduce heat and simmer for 15 minutes, stirring occasionally. Combine cottage cheese, parmesan cheese and spinach in a bowl.

Once sauce is finished, in a glass pan (3 quarts or slightly larger) layer sauce, noodles and cheese filling over and over until you've used it all (make sure you finish with sauce covered noodles!!) Cover glass pan with aluminum foil and bake in oven for 45 minutes at 350 degrees.

Then, remove foil, smother with grated mozzarella cheese and put back into the oven and heat until cheese is bubbly. Let sit for a few minutes before serving. It comes out of the pan easier and it's EXTREMELY hot right out of the oven.
This is a doubled recipe. I never make anything smaller, because it wouldn't last a minute in my house (I cook for me, my boyfriend and occasionally a couple of his friends... I have to cook a large one). Half this recipe and cook in a smaller pan if you're just cooking for one or two.
Average Rating  (1)
Rated  by jjsahboo143 on 1/28/2010 My husband and I LOVED this lasagna! Be sure and use UNcooked noodles and drain the spinach well. The first time I made this I didn't do either of these and it ended up with a lot of liquid, but had a good flavor. So I made it the second time corectly and it turned out great.
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