Lazy Spinach Lasagna
Number of Servings: 8
Prep Time:
Cooking Time:
Healthy lasagna using spinach to replace noodles. This is the only way we eat Lasagna anymore.
ingredients
- 2Pounds —Thawed ground beef
- 24Ounces —No sugar added, pizza or spaghetti sauce
- 1 1/2Tablespoons —Dried oregano
- 1/2Teaspoon —Mineral salt
- 1Teaspoon —onion powder
- 1Teaspoon —Garlic powder
- 1/8Teaspoon —Cayenne pepper
- 1-2Donks —Pure Stevia extract or monk fruit (optional) (a donk is 1/32 of a teaspoon)
- 20Ounces —Fresh baby spinach. You can us frozen chopped spinach, thawed.
- 8Ounces —1/3 less fat cream cheese
- 14Ounces —Container 1% cottage cheese
- 2Each —Large eggs
- 8Ounces —Part-skim mozzarella cheese, grated
- 1/4Cup —Grated parmesan cheese (for sprinkling over the top; green can kind is fine)
instructions
Preheat oven to 350 degrees.
Brown the meat in a large skillet over high heat, then drain off any excess fat if necessary.
Add the sauce and seasonings, and simmer over low heat for several minutes.
Put the spinach (if using frozen) in a colander and squeeze and push to get all the liquid out.
Put the cream cheese, cottage cheese, and eggs in a food processor and process until smooth.
Layer half the meat sauce in the bottom of a 9×13-inch baking dish.
Top with half the cheese mixture.
Layer on half of the spinach (if using fresh, I really pile it on).
Follow with half the grated mozzarella.
Repeat the layers, ending with the mozzarella.
Top with a good sprinkling of parmesan cheese.
Bake for 40 minutes or until bubbly.
