Meatless Monday: Spinach Lasagne

Previously, I posted a recipe for meatless Spinach Lasagne that is "baked" in the microwave. Here's a similar recipe that is cooked in the oven and it uses no-boil noodles. This makes the recipe easier, though the time is about the same. You have to give the noodles time to cook once it's assembled but you don't have to deal with cooking the noodles ahead.

Oven-Baked Spinach Lasagne
(serves 6-8)

9 no-boil lasagne noodles (2" wide by 10" long)
non-stick cooking spray
2 Tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 ½ cups water
1 Tablespoon vegetable stock concentrate or dry vegetable soup mix
½ teaspoon salt
1 teaspoon sugar
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon black pepper
a pinch of crushed red pepper flakes
12 ounces frozen spinach, thawed but not drained
2 cups low-fat cottage cheese, a 16 ounce container
2 eggs
8 ounces shredded part-skim mozzarella cheese (2 cups)
½ cup Parmesan cheese

Preheat oven to 400°F. Spray a 9"x 11" baking dish with cooking spray.

Heat oil in a large skillet. Sauté onion for 4 minutes. Add garlic, cook for another minute. Add tomato sauce, tomato paste, water, vegetable soup mix, salt, sugar, basil, oregano, black pepper, and crushed red pepper. Stir to combine and bring to a simmer. Keep warm while you mix up the filling.

Combine the spinach, cottage cheese and eggs in a medium bowl.

To assemble, lay 3 noodles in dish  Ladle on ⅓ of the sauce, ½ the spinach mixture, then sprinkle on ¾ cup of mozzarella cheese. Repeat layers, finishing with another 3 noodles covered by the remainder of the sauce, making sure that the noodles are completely covered. Cover tightly with foil.

Bake for 40 minutes. Remove the foil and sprinkle on the last ½ cup mozzarella cheese and parmesan cheese. Bake for 10 more minutes. Let stand for at least 10 minutes before serving to allow cheese to set up which makes lasagne easier to cut.

Freezes well.