Creamy Tomato Lasagna Florentine

• olive oil↗1 tablespoon
• cloves garlic, minced↗2
• fresh spinach↗4
• 4% cottage cheese↗2 cup
• eggs↗2
• ground flaxmeal (optional, see FAQs)↗0.25 cup
• oregano↗1 teaspoon
• Italian seasoning (mine was salty – if you’re using a non-salted variety, add an additional 1/4-1/2 teaspoon salt)↗1 teaspoon
• a very tiny dusting of nutmeg
• a squeeze of lemon juice
• Parmesan cheese↗0.5 cup
• tomato sauce↗4 cup
• no-boil or oven ready lasagna noodles12
• shredded Mozzarella cheese3
• Chopped fresh parsley and grated Parmesan cheese for serving

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.

2. 2

   Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.

3. 3

   To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn’t stick and bake for 40 minutes.

4. 4

   Remove foil and bake for another 10 to brown the cheese (or turn on your broiler to get it browned). Remove from oven and let stand for 15 minutes before slicing and serving.