Thursday, December 13, 2007

Main Dish-Spinach Lasagna

Okay, so I am still sharing spinach recipes. This is another one from the newspaper. Sounds like one to make over the Christmas holidays when we are tired of that turkey and ham.
12 ounces lasagna noodles, cooked according to package directions, only until slightly done
2 ( 10 oz) packages frozen chopped spinach, thawed and drained
1/2 pound fresh mushrooms, sliced
1/2 cup fresh parsley, chopped
1 medium onion, chopped
4 tablespoons melted margarine, or butter, divided
1/2 teaspoon seasoned salt
1 & 1/2 teaspoons cajun seasoning
1/2 teaspoon black pepper
2 (8 oz) cans tomato sauce
1/2 cup water
24 ounces non-fat cottage cheese, drained in strainer
1 pound shredded mozzarella cheese (low or non fat may be used)
1/3 cup grated Parmesan cheese
Set aside cooked noodles. Saute spinach in 2 tablespoons margarine or butter until dry, and slightly cooked. Add seasonings to spinach. Remove from pan, and saute mushrooms, parsley and onions in remaining margarine. Mix cheeses. Mix tomato sauce with water, and pour into a greased or sprayed 9-by-13-inch dish or pan. Add a layer of noodles, a layer of cheese mixture, a layer of spinach and a layer of onion mixture. Repeat layers, and top with Parmesan cheese. Bake at 375 degrees uncovered for about 25-30 minutes until bubbly. Makes 8-10 generous servings.

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