Florentine Lasagna Bake
Ingredients
- 9 whole-grain lasagna noodles
- ¾ lb ground round
- 2 cloves garlic, minced
- 1 (28-oz) can no-salt-added whole tomatoes, undrained
- 1 Tbsp tomato paste
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 1½ cups 2% low-fat cottage cheese
- 1 large egg
- ½ tsp pepper
- ¼ tsp salt
- 1 (8-oz) block part-skim mozzarella cheese, shredded
Instructions
- Preheat oven to 425°F. Cook pasta according to package directions.
- Meanwhile, cook beef and garlic in a large nonstick skillet over medium-high heat until browned and crumbly. Add tomatoes and tomato paste, breaking tomatoes into small pieces.
- Bring to a boil; reduce heat, and simmer 15 minutes or until thickened.
- Squeeze spinach between paper towels to drain; process spinach, cottage cheese, egg, pepper, and salt in a food processor.
- Place 3 lasagna noodles in bottom of a lightly greased 13- x 9-inch baking dish. Top with a thin layer of spinach mixture, a thin layer of meat mixture, and ⅔ cup mozzarella. Repeat layers twice.
- Bake 20 minutes or until cheese is lightly browned and sauce is bubbly.
