Creamy, spinach lasagne

Creamy, spinach lasagne, served at my (Shara’s) parent’s house.

This one of my favourite recipes, especially if I want to get some extra veggies into my kids. This lasagne is hefty, tall, and loaded with green. You’re almost guaranteed to get a few meals out of it.

Ingredients (one large lasagne, feeds 8+)

• 2 tbsp olive oil or butter

• 1 medium onion, diced

• 3 to 5 cloves of minced garlic, depending on taste preference
  ~

• 8 X 300 grams of frozen spinach

• 1 kg cottage cheese (I use 2%)

• 2 tbsp dried Italian herbs (I use a mix of oregano, basil, rosemary, and tyme)

• 1 tsp salt

• 1/2 tsp black pepper

• 3 eggs
  ~

• 2 cups Alfredo sauce (homemade or pre-made)

• 2 cups of shredded mozzarella (or other melting cheese)

• (opt) one diced green onion

• (opt) 1/4 grated parmesan
  ~

• 1 box of lasagne noodles (or homemade!)

Instructions

1. preheat overn to 375°F

2. heat oil or butter in a LARGE pot

3. add onions and garlic and sauté until translucent

4. remove onions and garlic from the pan and set aside

5. add frozen spinach to the pot and cover with a lid, cook over medium heat until thawed, lift lid and cook until most of the moisture is evaporated (see NOTE)

6. add onions and garlic plus the full container of cottage cheese, undrained (see NOTE)

7. add herbs, salt & pepper

8. add the three eggs and stir before they start to cook, we want them as a binder, not scrambled eggs!

9. add herbs

10. stir until combined and turn off heat

11. oil the bottom of a deep casserole dish (preferably with a lid that fits)

12. add a layer of dry lasagne noodles, breaking the noodles to fit the dish as needed

13. spoon a layer of the spinach mixture evenly over the noodles, about 1 inch thick

14. drizzle with Alfredo sauce

15. repeat steps 12 to 14 until you run out of filling

16. top with remaining sauce and grated cheese

17. cover with a lid or tin foil and put in the oven

18. cook until the noodles are tender (about 30 minutes)

19. remove lid and continue cooking until cheese is golden (or broil, to speed the process up)

20. (opt) garnish with chopped onion

21. let set for 10 minutes before serving

NOTES

I don’t have a microwave so I defrost spinach on the stovetop. This has the added bonus of simmering the water our of frozen spinach. You can also defrost in the microwave and drain.

I prefer to cook my noodles in the dish, by letting them absorb the extra moisture in the filling. That’s why I don’t simmer all of the water out of the spinach or strain the cottage cheese.