Spinach Lasagne Recipe
by Wendy Priesnitz
 Accompanied by a large tossed salad and plenty of garlic bread, lasagne is a great dish to serve friends. Sneak in a little extra nutrition by using spinach noodles too! Serves 4 to 6. Freezes well.
1 lb lasagne noodles (regular or gluten-free)
3 eggs
1/2 cup parmesan cheese, grated (can substitute nutritional yeast flakes)
2 cups cottage cheese or mashed tofu
2 cloves garlic, pressed
3 cups spinach, finely chopped
2-1/2 cups tomato sauce
1 cup mozzarella cheese (or vegan substitute), grated
Freshly ground pepper to taste
1) Cook noodles as per package directions, rinse with cool water, and drain.
2) Combine eggs, parmesan cheese, cottage cheese/tofu, and garlic. Mix well. Stir in spinach and black pepper.
3) Spoon about 1/2 cup tomato sauce into 9-inch baking pan. Layer with noodles, half of egg/cheese/spinach mixture, noodles, tomato sauce, rest of egg/cheese/spinach mixture, noodles, and tomato sauce. Top with cheese.
4) Bake at 350F (175C) for 30 minutes or until tomato sauce is bubbling and top cheese layer is browned. Do not overcook, or it will dry out. Cool ten minutes before serving.
This recipe first appeared in the Natural Life Cookbook (1993, The Alternate Press), which is now out of print.
Photo (c) Francesco83/Shutterstock Images
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