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Spinach Stuffed Flounder
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Layered Cheese Spinach Lasagna - This roasted, robust, recipe for cheese spinach lasagna, is not only quick and easy, it is vegetarian. Four different cheese varities were used with the healthy spinach, layered with cooked pasta. Always a fast and filling spinach lasagna recipe that is easy to bake.
Prep Time: 30 mins |
Ingredients to make Layered Cheese Spinach Lasagna
1 pound cottage cheese
1 pound ricotta cheese
4 eggs
3 teaspoons fresh (or 1 teaspoon dried) oregano
3 teaspoons fresh (or 1 teaspoon dried) basil leaves, finely chopped
black pepper, to taste
1 x 10-ounce package frozen chopped spinach (substitute fresh, if you prefer)
16 ounces shredded mozarella cheese
2 x 29-ounce cans tomato sauce
3 teaspoons fresh (or 1 teaspoon dried) parsley, finely chopped
3 cloves garlic, chopped fine
1 tablespoon Worcestershire sauce
1 medium onion, finely chopped or grated
1 pound package of lasagne noodles (whole wheat or buckwheat varieties recommended for highest nutritional value)
1/2 cup grated or 3/4 cup shredded parmesan cheese
Directions to make Layered Cheese Spinach Lasagna
1.Preheat oven to 325 degrees F. Thaw frozen spinach. Drain thoroughly.
In a saucepan, combine tomato sauce, parsley, garlic, onion, Worcestershire sauce, pepper (to taste), and a dash of parmesan. Simmer sauce for 30 minutes.
Cook noodles according to package directions, drain, and soak in cold water until needed. Gently pat dry. Some varieties of noodles do not require cooking before layering into the recipe
Mix in a large bowl the first seven ingredients plus one-half (8 ounces) of the mozarella.
Bake for 40 minutes, or until hot and gooey in the center. Cool slightly before serving for best consistency
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Spinach Stuffed Flounder