Do you love lasagna as much as I do? It is a personal favorite, especially when I can eat it without guilt. Today I am sharing my recipe for a protein, vitamin packed spinach and ground sirloin lasagna. I use cottage cheese in place of half of the ricotta cheese to cut back on fat, with no compromise in taste!
12 lasagna noodles
1 pound lean ground sirloin or ground turkey
2 minced garlic cloves
24 ounces marinara sauce
16 ounces frozen spinach, thawed and drained
2 cups cottage cheese
2 cups ricotta cheese
2 cups shredded mozzarella
1/2 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp pepper
Boil lasagna noodles per instructions. While they are boiling, cook and crumble ground meat in large skillet. Pour off grease.
Add garlic to meat and cook 2 more minutes.
Add marinara to meat, stir and remove from heat.
Strain spinach and remove excess water.
Combine cottage cheese, ricotta, spinach, 1 cup of mozzarella, parmesan, egg, salt and pepper in mixing bowl.
Spread a thin layer of sauce with meat on bottom of 9×13 inch baking dish.
Place 3 cooked lasagna noodles over sauce.
Spread 1/3 of cheese mixture over noodles and spoon 3/4 cup of sauce over the cheese.
Repeat these layers, topping final layer of noodles with remaining sauce and remaining cup of mozzarella.
Bake in preheated oven at 375°F for 45 minutes. Enjoy!