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1
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pkg
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DeBoles Artichoke Lasagna Noodles, 10 oz. box
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1
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jar
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(24 oz.) Classico Traditional Sweet Basil Pasta Sauce
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16
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oz
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small curd cottage cheese
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2
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eggs
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|
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1
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lb
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mozzarella cheese, grated
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8
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oz
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cheddar cheese, grated
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1
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bunch
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(10 oz.) fresh baby spinach, steamed, drained & chopped
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parmesan cheese, sprinkled over each layer
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1
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Cook noodles according to package directions. Drain and rinse with cold water. Mix mozarella and cheddar cheeses together and set aside in a bowl. Beat eggs in medium size bowl. Add cottage cheese and drained and chopped spinach. Mix thoroughly. Sprinkle with salt and pepper, and optional 1/2 teaspoon of oregano.
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2
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In 13 x 9" baking pan, start with layer of marinara sauce on bottom, followed by noodles, marinara sauce, 1/2 cottage cheese mixture, mozzarella & cheddar cheese, and paramesan cheese sprinkled.
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3
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Layer #2: noodles, marinara sauce, remaining cottage cheese mixture, mozzarella & cheddar cheese, and parmesan cheese sprinkled.
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4
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Layer #3 & #4: noodles, marinara sauce, mozzarella & cheddar cheese, and parmesan cheese sprinkled.
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5
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Cover dish with foil. Convection bake at 350° for 40 minutes with foil on. Remove foil, bake for 20 minutes more. Let sit for 15 minutes before cutting and serving.
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