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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A very nice alternative to heavy meat lasagnas. Be sure to let it rest for a while before serving (or make it the day before) to let it set up; otherwise it will fall apart on you. Ingredients:
2 lbs cottage cheese |
2 eggs, lightly beaten |
1 tablespoon chopped fresh parsley (or 1 tsp. dried parsley) |
1/2 cup butter, softened |
salt, to taste |
pepper, to taste |
garlic powder, to taste |
8 ounces lasagna noodles, cooked and drained |
2 (10 ounce) packages frozen spinach, thawed and squeezed of liquid |
1 lb monterey jack cheese, grated |
1 cup parmesan cheese |
Directions:
1. In a bowl, mix together cottage cheese, eggs, parsley, butter, salt, pepper and garlic powder.
2. Grease a 13x9 casserole. Place a layer of noodles, cottage cheese mixture, spinach, Monterey jack cheeses, and Parmesan cheese. Continue layering and make sure top layer consists of the two cheeses.
3. Bake at 350 degress for a 1/2 hour or until hot and bubbly. Important: Allow to rest for a while before serving.
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