This is a tasty spin of the traditional lasagna recipe. It's low in fat and packed with vitamins. This recipe is one of my new faves! You can also add chicken breast if you like meat in your lasagna but it's great as is.
2 Tbsp Oil Oil
1/2 lbs baby spinach
2 large garlic cloves, finely chopped
1 large yellow bell pepper, cored, seeded and chopped
1 large orange bell pepper, cored, seeded and chopped
1 (42 oz) can tomato sauce
1 tsp dried basil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
Salt and pepper to taste
Olive oil cooking spray
3 C. low-fat cottage cheese
1 C. shredded part-skim mozzarella cheese, divided
1/4 C. grated parmesan cheese
8 large fresh or cooked noodles (I like to use whole-wheat oven ready)
Preheat the oven to 375 degrees
In a large skillet, heat oil over medium heat. Add spinach and cook for 2 minutes. Add garlic and bell peppers and cook until tender, about 3 minutes. Stir in tomato sauce, basil, oregano, red pepper flakes, and salt and pepper. Simmer for 5 minutes then remove from heat and set sauce aside.
Coat 9X13 baking dish with olive oil cooking spray and set aside.
In medium bowl mix cottage cheese, 3/4 C. mozzarella and parmesan cheese. Season with pepper.
Evenly layer noodles, sauce and cheese mixture, repeat. Bake for 30 minutes. Sprinkle remaining cheese on top and bake for 10 minutes until cheese is melted. Set lasagna aside for 10 minutes, then slice and serve.
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