COTTAGE CHEESE
This type of cheese is a MUST in many kitchens today. Why? For good reason! It is low in carbohydrates, fat and sugar, high in protein and has a great calcium content. It adds creaminess to dishes, making it the perfect companion for vermouths, desserts, sauces, smoothies,...
Traditional lasagna uses ricotta cheese, which is delicious, but much more filling than cottage cheese, making it an "every now and then" option. But if you're like me and like to cook and eat everything... don't miss out on trying this recipe. Using cottage cheese gives our lasagna filling the same creamy texture, only lighter and more roomy so you can eat more!
In the recipe you can shred the cottage cheese before adding it to the filling, but I promise you won't notice the little curds this cheese has, so this step isn't necessary if you don't want to.
SUBSTITUTIONS
- Remove the spinach.
- Add grated zucchini or carrot to the sauce with the meat.
- Regular cottage cheese and mozzarella cheese, if preferred.
- Use ground chicken, pork, sausage, or turkey.
INTOLERANCES OR ALLERGIES
- For those who eat gluten-free, use gluten-free lasagna sheets. Gallo Brand has them.
DO YOU WANT TO SEE THE PROCESS?
WHAT TO SERVE LASAGNA WITH?
A green salad, a Caesar salad and some bread to soak up the sauce, hehe.
HOW TO STORE THIS LASAGNA?
Store leftover lasagna in an airtight container in the refrigerator or simply cover the dish with aluminum foil and place in the refrigerator.
COTTAGE CHEESE AND SPINACH LASAGNA
This cottage cheese lasagna is a lighter, higher-protein version of an all-time classic. The whole family will love it, kids and all!
Time
1h30min
People
12 units
Type of dish
Main course
INGREDIENTS
- 1 tbsp olive oil
- 4 cloves of garlic, chopped
- 1 chopped onion
- 500g minced beef
- 1 tsp oregano
- 1 tsp Provencal herbs
- 1 tsp red pepper
- 1/2 ct chili powder (optional)
- 1 tsp salt
- 1/2 tsp black pepper
- 900g of tomato sauce
FILLED
- 450g cottage cheese or skimmed curd (or regular)
- 2 eggs
- 60g grated parmesan cheese
- 1/2 tsp oregano
- 1/2 ct of Provençal spices
- 1/2 tsp salt
- pepper
- 280g of frozen spinach, thawed and drained
LASAGNA
- 8 pre-cooked lasagna sheets
- 224g grated skimmed mozzarella cheese (or normal)
STEPS
- Preheat the oven to 180ºC. Heat the oil in a pan and add the garlic and onions and cook until golden brown.
- Add the minced meat, oregano, Provencal herbs, paprika, chili, salt and pepper and cook for about 5-10 minutes.
- Add the sauce and let it simmer while you prepare the cottage cheese filling.
- For the filling: mix the cottage cheese, eggs, Parmesan cheese, oregano, Provencal herbs, salt and pepper.
- Add the thawed and drained spinach to the cottage cheese mixture and mix again.
- Grease a baking tray with butter and add a little of the meat mixture to the bottom of the dish to lightly coat the bottom. Then add 4 lasagna sheets or more depending on the brand you use.
- Add about 50g of mozzarella cheese, followed by half of the meat mixture. Use a spoon or spatula to spread the mixture evenly over the plates. Pour the meat mixture with half of the cottage cheese filling and spread it to cover the top. Repeat with the remaining 4 lasagna plates, 50g of cheese, the remaining meat mixture, the remaining cottage cheese filling and the remaining cheese on top.
- Cover the tray with baking paper. Bake for 50 minutes.
- Remove the paper. and bake for about 10-15 more minutes until the cheese is melted and golden brown and the sauce is nice and bubbling around.
- You can put freshly chopped parsley on top, Cut it into 12 equal portions and enjoy this easy lasagna recipe.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 277 kcal
Carbohydrates: 15 g
Protein: 22 g
Fat: 14 g
Saturated fats: 6 g
Monounsaturated fats: 1 g
Cholesterol: 75 mg
Sodium: 849 mg
Potassium: 183 mg
Fiber: 2 g
Sugar: 4 g
If you make any recipes, I would be very happy if you tagged me with @marionafalco on Instagram. Knowing that you make the recipes gives me meaning to continue doing this work.
Thank you very much.