Spinach Lasagna
Served at Polly's Slow Food in Saint Paul, Minnesota, in the 1980s.
Servings: 7
Ingredients
- 8 oz. lasagna noodles, cooked
- 2 lbs. cottage cheese
- salt, to taste
- white pepper, to taste
- garlic powder, to taste
- 1 Tbsp. parsley
- 2 eggs
- ½ c. soft butter
- 1 lb. Monterey Jack cheese, grated
- 2 pkgs. frozen chopped spinach, cooked and drained
- 1 c. Parmesan cheese
Instructions
- Mix cottage cheese, salt, pepper, garlic powder, parsley, unbeaten eggs, and butter.
- Grease a lasagna pan. Layer noodles in a pan followed by a layer of cottage cheese mixture, Monterey Jack, spinach, and Parmesan; repeat.
- Bake uncovered in a 350° oven for 30 minutes or until lightly brown.
