I’ve been on a kick lately to try and lighten up some of the meals we’re eating and at the same time, eat more veggies! This meal fits both of those requirements. It makes a 9×13 pan and each serving (1/8) is about 330 calories.
In a typical lasagna, one of the ingredients is usually ricotta cheese – this uses cottage cheese that is processed until smooth with an egg. Very similar texture to ricotta but fewer calories. Don’t worry though – there is still some yummy cheese – romano (or parmesan) and fontina. A creamy sauce is also made with 1% milk and spinach. Are you a fan of no-boil noodles? Yep, those are in this too. It is a bit time-consuming to make but the results were fantastic. It even reheats well.
I think next time I might add some cooked chicken…I know the DIY Guy would appreciate that!
- 1/2 cup chopped onion
- 1 T olive oil
- 1 garlic clove minced
- 3 cups 1% milk
- 1/2 t nutmeg
- 2 bay leaves
- 2 T cornstarch
- 2 9 oz boxes of frozen spinach (thaw, drain and squeeze very well)
- 1 1/2 cups romano cheese
- 8 oz cottage cheese (do not use low or non fat); drain if watery
- 1 egg
- 12 no boil lasagna noodles
- 7 oz fontina cheese shredded
- 1. In a large saucepan sauté the onion, 1/8 t salt and oil covered over medium-high heat until soft (about 8 minutes). Add in the garlic and stir for 30 seconds.
- 2. Add all but ¼ cup milk, bay leaves and nutmeg. Bring to a simmer.
- 3. Take the remaining milk and mix with cornstarch then whisk into saucepan. Whisk constantly until slightly thickened (5-6 minutes). Remove from heat and remove bay leaves. Stir in spinach and ½ cup romano cheese – set aside.
- 4. Heat oven to 425. In a food processor combine cottage cheese, egg and some S&P until smooth.
- 5. Soften the noodles by placing them in a 9x13 pan that has an inch of boiling water in it. This takes about 5 minutes then remove onto paper towels to drain.
- 6. In a 9x13 baking dish, place a ½ cup of spinach sauce; layer 3 noodles, top with ¾ c spinach sauce and 1 c romano cheese. Layer with 3 noodles, ¾ c spinach sauce and half of fontina cheese. Layer with 3 noodles then top ¾ c spinach sauce and cottage cheese mixture. Layer last 3 noodles and top with remaining sauce and fontina cheese.
- 7. Spray a piece of foil with PAM and cover dish. Bake for 20 minutes until bubbly; turn on broiler, remove foil and place on top rack for about 5 minutes until lightly browned.
- 8. Let sit for about 5 minutes before serving.