Three-Cheese Lasagna with Spinach & Bolognese Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
9 dry whole wheat lasagna sheets |
1 pound(s) frozen spinach |
3/4 pound(s) ground beef sirloin |
2 teaspoon(s) canola oil |
1/2 cup(s) each chopped onion, carrot and celery |
8 ounce(s) fresh button mushrooms |
2 cloves garlic |
1 can(s) diced tomatoes (14.5 ozs) well drained |
1 tablespoon(s) dried italian herbs |
1/2 teaspoon(s) red pepper flakes |
1/2 teaspoon(s) kosher salt |
1/4 teaspoon(s) black pepper |
2 cup(s) shredded part-skim mozzarella, divided, 8 oz |
1 can(s) low sodium tomato sauce divided 8oz |
1 1/2 cup(s) cottage cheese (12oz) |
1 egg |
1/4 cup(s) shredded parmesan |
Directions:
1. Preheat over to 375 degrees.
2. For the Lasagna bring a large pot of salted water to a boil. Add lasagan sheets to boiling water, a few at a time. Remove cooked lasagna sheets to a straner as they soften, after about 8 mins. When all lasagna sheets have been cooked and removed, blanch spinach in the same water for 1 minute.
3. Drain spinach and let cool slightly. Remove excess water by using potato ricer.
4. For the bolognese, brown beef in oil in a large nonstick skillet over medium-high heat; drain. Return beef to skillet.
5. Mince onion, carrot, celery, mushrooms, and garlic for the bolognese in a food processor; add to browned meat in skillet. Cook until vegetables soften, 5 mins
6. Strain beef misture to remove excess liquid; return to skillet. Stir in tomatoes, hergs, pepper flakes, salt and black pepper.
7. Spread 2 tbsp tomato sauce in the bottom of an 8 , 2qt square baking dish. Add remaining tomato sauce to bolognese; still until all combined. Remove sauce from heat; set aside.
8. For the cheese sauce, pulse cottage cheese, 1 cup mozzarella, and the egg in a food processor until smooth, set aside.
9. Layer 4 lasagna sheets over the tomato sauce in the dish, overlapping sheets and cutting ends to fit. Reserve cut pieces for top layer. Spread 1/3 of the sauce over the sheets; top with half of the cheese sauce followed by half of the spinach.
10. Repeat layers with 4 more sheets, layering in the opposite direction and cutting sheets to fit. Top with another 1/3 of the bolognese, remaining cheese sauce, and remaining spinach. Tope with remaining whole sheet and cut sheets. Top with remaining bolognese, remaining 1 cup mozzarella, and Parmesan. Bake lasagna until topping is browned, 25 mins.
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