Florentine Lasagna Bake

Prep Time: 25min prep Cook Time: 45min cook Servings: Servings 6 Source:

Ingredients

9 whole-grain lasagna noodles

¾ lb ground round

2 cloves garlic, minced

1 (28-oz) can no-salt-added whole tomatoes, undrained

1 Tbsp tomato paste

1 (10-oz) pkg frozen chopped spinach, thawed

1½ cups 2% low-fat cottage cheese

1 large egg

½ tsp pepper

¼ tsp salt

1 (8-oz) block part-skim mozzarella cheese, shredded

Directions

Preheat oven to 425°F. Cook pasta according to package directions.

Meanwhile, cook beef and garlic in a large nonstick skillet over medium-high heat until browned and crumbly. Add tomatoes and tomato paste, breaking tomatoes into small pieces.

Bring to a boil; reduce heat, and simmer 15 minutes or until thickened.

Squeeze spinach between paper towels to drain; process spinach, cottage cheese, egg, pepper, and salt in a food processor.

Place 3 lasagna noodles in bottom of a lightly greased 13- x 9-inch baking dish. Top with a thin layer of spinach mixture, a thin layer of meat mixture, and ⅔ cup mozzarella. Repeat layers twice.

Bake 20 minutes or until cheese is lightly browned and sauce is bubbly.

Nutrition

Sodium (mg) 607 607