Spinach Lasagna

A perfect way to get those veggies in – covered in cheese, of course! 


3/4 pound of lasagna noodles
6 cups tomato sauce
Onion and garlic for the tomato sauce (optional)
2 cups cottage or ricotta cheese
3 cups grated swiss or mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 pound of your favorite fresh mushrooms, cleaned and thinly chopped
2 tablespoons butter
3/4 cup chopped toasted walnuts or almonds
1-pound spinach (the bag in your box is only 1/2 pound) – to make up the difference, use a leafy green from your box like chard or kale.


Cook the noodles in a pot of boiling, salted water until almost tender.  They will cook more in the oven, absorbing liquid from the tomato sauce and will hold together better if you do not overcook them at this stage.  Drain the noodles when they are ready and spread them out to dry.

If the tomato sauce that you are using is a simple one, you may want to sauté some minced garlic, chopped onion and even a bit of oregano or other herbs that you have on hand. When these are ready, pour the sauce in on top.  Lasagna cooking time will be reduced if the sauce is warm when you assemble the ingredients – warming it up in a pot is an optional step.

Pinch thick stems from the spinach leaves and soak the spinach in a salad spinner. Spin dry and chop fine.

In a Sauté pan, melt the butter and quickly fry the mushrooms at a high heat — don’t over cook them.

Grease a 9” x 13” baking dish. Spread a thin layer of sauce in the bottom and then a layer of noodles, lengthwise. Spread 1/2 of the cottage cheese, 1/3 of the nuts and 1/3 of the mushrooms, then start again with the noodles.  Each layer of noodles should lie crosswise to the one below.  When all of the ingredients are assembled, top with the Parmesan cheese.

Bake covered at 350 degrees for 25 minutes.  Remove the cover and finish the baking uncovered for another 10 or 15 minutes.   When the lasagna is steaming hot, remove it from the oven and let it rest 10 minutes before cutting.