Our Spinach Lasagna is one of the freezer meals we made with the group of moms we mentored before writing our book. It’s a great meal to make ahead of time. While you’re up to your elbows boiling noodles and browning hamburger, why not double the recipe so you can eat one and freeze one!
After assembling, lasagna can be frozen. When ready to use, simply thaw and bake according to recipe directions.
1 pound ground beef
4 cups spaghetti sauce (page 257)
2 eggs, beaten
2 cups cottage cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon sea salt
1/8 teaspoon pepper
3 cups shredded raw cheddar cheese
5 to 8 ounces spinach, washed and chopped
1 package lasagna rice noodles (9 to 10 ounces)
1/2 teaspoon sea salt
1 tablespoon olive oil
Preheat oven to 350o F. In a large skillet brown ground beef. Add spaghetti sauce and heat on low while preparing the remaining ingredients. In a medium bowl, beat eggs with a small whisk or fork. Stir in cottage cheese, Parmesan cheese, parsley, 1 teaspoon salt and pepper. Set aside. Bring a large pot of water to a boil and add 1/2 teaspoon salt and olive oil. Place lasagna noodles in boiling water 4 minutes, drain and rinse with cold water.
Spoon a little meat sauce mixture into the bottom of a 9 x 13 glass pan. Arrange 3 to 4 cooked lasagna noodles on top of mixture, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Place half of chopped spinach over the cottage cheese. Spoon half of the remaining meat sauce over the spinach. Sprinkle half the cheddar cheese on top. Repeat. Bake uncovered 35 to 40 minutes. Remove from oven and let rest 10 minutes before serving. Lasagna can be frozen before or after baking if desired.