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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Sliced hard-cooked eggs give a sunny look to this special lasagna from the American Egg Board. The eggs peek through the crumb-and-cheese topping. Ingredients:
1 egg |
1 package (10 ounces) frozen chopped spinach, cooked and drained |
1 cup 4% cottage cheese |
1 can (15 ounces) italian-style tomato sauce |
6 lasagna noodles, cooked and drained |
8 hard-cooked eggs, sliced |
1 cup (4 ounces) shredded mozzarella cheese |
1/4 cup dry bread crumbs |
2 tablespoons grated parmesan cheese |
2 tablespoons butter, melted |
1 garlic clove, minced |
Directions:
1. In a bowl, combine egg, spinach and cottage cheese; set aside. In a greased 11-in. x 7-in. baking dish, layer half of the tomato sauce, noodles, spinach mixture, eggs and mozzarella. Repeat layers. Combine the crumbs, Parmesan, butter and garlic; sprinkle over top.
2. Cover and bake at 350° for 35 minutes; uncover and bake 10 minutes longer or until heated through. Yield: 6-8 servings.
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