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Rice and Pasta - Creamy Spinach Lasagna

  • 1/2 (16-ounce) package lasagna noodles (about 9 noodles)
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 (8-ounce) can mushrooms, sliced and drained
  • 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil leaves
  • 1/4 teaspoon pepper
  • 1 (16-ounce) container 2% cottage cheese
  • 2 egg whites
  • 1/3 cup all-purpose flour
  • 1 (8-ounce) package mozzarella cheese, shredded
  • 3 (8-ounce) cans tomato sauce
  • 1/4 cup Parmesan cheese, grated

Prepare noodles according to package directions. Over medium heat, cook onion and garlic for five minutes. Stir in mushrooms, spinach, oregano, basil, and pepper. In food processor, blend cottage cheese, egg whites, flour, and 1 cup mozzarella cheese until smooth.

Preheat oven to 375° F. In a 13-by-9-inch baking dish, arrange three noodles, top with spinach mixture, half of cheese mixture, and repeat layers. Top with remaining noodles. Sprinkle with remaining mozzarella cheese and Parmesan cheese. Bake 45 minutes. Remove from oven and let stand for 10 minutes. Serves 12.
Submitted By: Ruth Cochran
Lincoln Farmers Co-op
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