Mom's Spinach Meat Lasagna

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Spinach Meat Lasagna

Difficulty:
Serves: 10

Preparation time:
Cooking time:

Ingredients

uncooked lasagna noodles - plain, wholewheat and spinach
1 can stewed tomatoes
1 can Hunts tomato sauce
1 can of mushrooms (pieces and stems) or equivalent fresh
1-1.5 ground beef
1 large container cottage cheese (can be substituted for ricotta)
1 pkg frozen spinach
1 egg
vegetable oil
2 pkgs or its eqivalent skinny mozarella slices
Parmesan cheese

Method

whole wheat or reg. lasagna noodles, uncooked
-spinach lasagna noodles, uncooked.
-1 can stewed tomatoes
-1 can Hunts tomato sauce (it's the thickest) not ketchup!!
-1 can mushrooms, pieces and stems (or fresh, cooked)
-1 - 1 1/2 lb. hamburger: use lean or extra lean
- cottage cheese (you could try ricotta) - 1 large container
(I use 2 small - one reg., one unsalted, then add a bit more salt)
- 1 pkg. frozen spinach (abt. 10 oz.) /1 egg/ veg. oil
- 2 pkg. long skinny mozzarella cheese slices (about 6 or 7 will be needed)
-Parmesan cheese
Sauce:
Brown HB with onion and lemon pepper. (Try to use lean
but not extra lean - not enough juice!) Add cans of stewed
tomatoes, tomato sauce, and mushrooms. Mix well and let
simmer while preparing other ingred. Add a bit more water to make sauce a bit watery - this is needed to cook the pasta! Thaw and drain spinach, then mix with one egg, a bit of oil, and parmesan cheese until not drippy, but not too solid.
Get a really large baking pan (bigger than 9 x 11), and
place half of the sauce in bottom of pan. Or you could use 2 pans. If sauce is too thick, add a bit more water. Place a layer of spinach pasta on top. Then spread the spinach mixture over that, then the cottage cheese, being careful to spread evenly. Then place the plain pasta over that. Then place the sliced mozza over the pasta, and sprinkle with lots of parmesan cheese!! Cover all with one large sheet of aluminum foil (shiny side IN), and cook for 45 min. @ 375 F or 190 C., then remove foil and cook for about another 15 minutes, OR, leave foil on and TURN OFF OVEN. This will help the flavors to meld. Best reheated next day, or eaten 1 -2 hours later. If you want to freeze it, take lasagna out of the oven after cooking (with foil still on), and let it cool completely before freezing. Enjoy!!!

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