It’s cold here. REALLY cold. Like, -20 wind chill cold. Darn Chicago! SO my title is two-fold: Layers as in the amount of clothing necessary to be comfortable, and layers in my lovely lasagna. (And parfaits. Everyone likes parfaits! Name that movie?)
I’ve wanted lasagna for about 2 weeks now. Sometimes, people will talk about making something at home, usually my coworkers, and it will be ALL I can think about until I can get around to making it myself. Sure, I could’ve ordered lasagna at the Olive Garden last night, but I would’ve been sorry because it wasn’t MY lasagna. So, tonight, darn it, I was making lasagna!
This recipe is the result of a LOT of trial and error, and a lot of watery lasagnas. This one though, was perfect.
Fantastic Spinach Lasagna
1 package whole wheat lasagna noodles
1 jar pasta sauce
2 boxes frozen chopped spinach
1 15 oz. container fat free ricotta cheese
1 c. fat free cottage cheese
2 cups reduced fat mozzarella cheese, divided
1 tbsp. garlic powder
2 tsp. oregano
Preheat oven to 375* and spray an 11″x14″ pan with non-stick spray. Pour about 1/4 c. pasta sauce in the bottom of the pan. Thaw the spinach in the microwave and drain VERY thoroughly. Mix all the ingredients besides the noodles in a large bowl. Layer noodles, 1/3 of the spinach mixture, more noodles, sauce, spinach and so on, finishing with sauce. Top with cheese, cover and bake for 40 minutes. Uncover and bake an additional 15 minutes, or until the cheese is brown and bubbly. Let sit about 10 minutes before cutting and serving.
This was such comfort food for me, and I’m beyond thrilled that there’s so much leftover! Adam went right back for seconds, and I’m going to dig into a second piece in a minute.
A few announcements!
Happy thoughts are working!!! Thanks for sending them our way!
Make sure you check out the Honest Foods giveaway over at one of my favorite blogs, Oh She Glows!
Be watching for a special guest post tomorrow night… someone else is cooking ME dinner!!