Spinach Lasagna

Recipe Ingredients

32 oz	909g	Tomato sauce
1 lb	454g / 16oz	Tomatoes - canned
2 lbs	908g / 32oz	Onions - (or less) (medium)
8		Garlic cloves
8 oz	227g	Black olives- drained (optional)
8 oz	227g	Green olives- drained (optional)
8 oz	227g	Mushrooms - (optional)
1 oz	28g	Broccoli bunch (large)- (optional)
16 oz	454g	Cottage cheese
16 oz	454g	Mozzarella cheese- (or less)
16 oz	454g	Other cheese- (cheddar, swiss, jack
1/2 cup	118ml	Parsley - (optional)
12 oz	340g	Spinach - (or less)
3		Eggs
2 lbs	908g / 32oz	Lasagna noodles- (approximately 2 boxes)
		Italian spices - to taste

Recipe Instructions

SAUCE:

Put tomatoes and tomato sauce in large pot over low heat. Press garlic, add. Chop onions, olives, mushrooms and broccoli, add. Add spices to taste. Simmer covered over low heat until the whole tomatoes have merged with the rest of the sauce and you can no longer tell where one begins and the other ends.

CHEESE:

Grate the cheeses and mix. Add eggs, parsley and spinach, mix well.

BUILDING THE LASAGNA:

In a lasagna pan, put in just enough sauce to cover the bottom of the pan. Make a layer of noodles. Using about half of the available cheese mixture, make a layer of cheese. Another layer of noodles. Cover the noodles with sauce, the important thing being to make sure all noodles have at least some sauce on them. Another layer of noodles. Use the rest of the cheese mixture and make a layer of cheese. Put down the last layer of noodles, then use the remaining amount of sauce, or as much as possible, and cover the noodles in sauce. Bake at 375F. for 45 minutes.

Source:
Betty Crocker's Low-Fat

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