Florentine Lasagna Bake
Ingredients
- 12 whole-grain lasagna noodles
- ¾ lb lean ground beef
- 2 cloves garlic, minced
- 1 (28-oz) can BPA-free no-salt-added whole tomatoes, undrained
- 1 Tbsp BPA-free organic tomato paste
- 1 (10-oz) pkg frozen chopped organic spinach, thawed
- 3 (4-oz) cartons cottage cheese
- 1 large egg
- ¼ tsp salt
- ½ tsp pepper
- 1 (8-oz) block mozzarella cheese, shredded
Instructions
- Preheat oven to 425°F. Cook pasta according to package directions.
- 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, salt, and pepper 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.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
470
|
470
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 40 | 40 |
| Carb (g) | 45 | 45 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 668 | 668 |
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