Got To Be NC
Recipe by: Lisa Prince

Cantrell’s Spinach Lasagna- “Rolling”

This recipe is courtesy of Terry Cantrell. He has been our Local Dish photographer and at WRAL for 40 years. Congratulations Terry on your retirement!! We will miss you!

Servings: 12
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour, 40 minutes
Meal Type: Entree
NC Ingredients: onion, mushrooms, spinach, garlic

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Ingredients

3
Tbsp. olive oil
3
Cloves garlic, chopped
1
Red onion, chopped (1 cup)
4
oz. Mushrooms, chopped (1 cup)
2
(14 oz.) bags frozen chopped Spinach
1
(28 oz.) can Diced Tomatoes
16
oz. oven ready lasagna noodles
1
(24 oz.) container of 4% milk fat cottage cheese
1
(16 oz.) package Mozzarella cheese
1
(6 oz.) package shredded Parmesan cheese

Directions

Preheat oven to 350 degrees.

Place olive oil in a large pan and heat on medium-high. Place garlic, onion and mushrooms in pan and sauté for 4 minutes.

Add the bags of spinach into the pan and heat until spinach is thawed. Then pour the can of diced tomatoes into the pan and simmer for 10-15 minutes, stirring several times. Put a layer of lasagna noodles to cover the bottom of a 13 x 9 glass baking dish. Cover noodles with half the spinach mixture. Then, cover the spinach layer with the cottage cheese evenly. Place another layer of lasagna noodles over the cottage cheese. Add the remaining spinach mixture over the noodles. Sprinkle a thick layer of mozzarella cheese over the spinach followed by a lighter layer of Parmesan. Cover with an aluminum foil tent and place preheated oven. Bake for 45 minutes. Then, remove the foil and continue to bake an additional 25 minutes.