- 2 (15 ounce) cans Muir Glen Tomato Sauce
- 10 ounce package frozen spinach
- 16 ounces cottage cheese
- 6 oven ready lasagna sheets
- 2 eggs
- Parmesan, optional, for garnish
Preheat the oven to 375˚F.
Add the frozen spinach to a small pot and place over a low/medium heat. Add the cottage cheese and eggs and mix well and heat through.
Add a thin layer of Muir Glen Tomato Sauce to the bottom of your lasagna pan. Then a layer of noodles (place the noodles so they cover the whole of the bottom of the pan without overlapping–use as many as you need based on the size of your pan but typically 3 cover it well.
Next add another thin layer of sauce. Then filling, spreading it out to cover the noodles. Repeat until the filling and sauce is used up.
Cover with tin foil and pop in the oven. Let it cook for about 25-30 minutes before checking, and then see if the noodles are soft and have expanded and if the liquid has been absorbed (basically, does it look done and delicious enough to eat? Use your senses and your gut to know).
Then (optional) add more cheese and pop back in the oven uncovered for about 5 minutes until the cheese is melted. Garnish with basil or more grated cheese and serve.