Spinach Lasagna

This recipe originated with one of my sisters, but I've adapted it to use less cheese. This makes a 9x13 pan of lasagna. At my house these days, that is too much unless we have company, but I can't buy the cheeses in half sizes. Today I made it in one 8x8 pan and two 4x8 loaf pans. I'll freeze the loaf pans for another day. (If you're planning to freeze them, bake them for a shorter time so they don't dry out with the double cooking.)

12 servings

Sauce:

1 28-ounce can crushed tomatoes

1 14-ounce can crushed tomatoes

1 can tomato paste

1 onion, finely chopped

1 clove garlic, grated

1 teaspoon salt

freshly ground black pepper to taste

1 teaspoon dry basil

1 teaspoon dry oregano

Bring to a boil and simmer gently for 15-20 minutes, until onion is softened.

Noodles:

8 pieces wholewheat or spinach lasagna noodles

Cook in boiling salted water until al dente, as per package directions.

Set aside.

Cheese mix:

16 ounces dry cottage cheese

16 oz light ricotta cheese

Spinach:

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Cheese:

8 ounces low-fat mozzarella

In 9x13 pan layer:

3/4 cup tomato mix

1/2 the noodles

1/2 the cheese mix

1/2 spinach

1/2 remaining tomato mix

remainder of noodles

remainder of cheese mix

remainder of spinach

remainder of tomato mix

all of the mozzarella

Bake at 350 for 45 minutes.

Let rest for 15 minutes before serving.