Thursday, April 22, 2010

Spinach & Peppers Lasagna

This past Sunday I made a lasagna dish. If I must be honest……it quite possibly was the best lasagna EVER!! In fact I was not able to use all the ingredients, subsequently there are left over’s and I have been contemplating making the dish again this Sunday evening and freezing it. I need to give a shout out to my dear friend Bethany who emailed this AMAZING lasagna recipe along to me; thank you, thank you, thank you!!!

Here is what you will need:

2 tablespoon extra virgin olive oil
½ pound baby spinach leaves
1 large yellow bell pepper, chopped
1 large orange bell pepper, chopped
2 large cloves garlic, minced
42 ounces tomato sauce
Sea salt & pepper, to taste
1 teaspoon basil
1 teaspoon oregano
½ teaspoon crushed red pepper flakes
8 large fresh lasagna noodles or cooked lasagna noodles
3 cups low fat cottage cheese
¼ cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese, divided


In large skillet, heat olive oil and sauté spinach for 2 minutes. Add bell peppers and garlic. Saute until just tender, about 3 minutes. Stir in tomato sauce, salt, pepper, basil, oregano, and red pepper flakes. Simmer for 5 minutes then remove from heat.

Coat a 9x13-inch baking dish with olive oil cooking spray and set aside.

In medium bowl, mix the cottage cheese, Parmesan cheese, and ¾ cup of the mozzarella cheese together. Season with pepper, if desired.

Ladle about 1 cup of sauce in bottom of prepared baking dish. Top with one layer of lasagna noodles. Spread one third of the cottage cheese mixture over noodles. Evenly spread another cup of sauce over that. Repeat the process until all of the noodles are used, ending with the last of the sauce. Sprinkle the remaining ½ cup mozzarella cheese over the top. Cover tightly with foil. Bake for 30 minutes. Uncover and continue to bake until cheese is browned and the lasagna is bubbly.


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