Eat your veggies and have fun doing it.
My aunt Christelle sent me this recipe from Cookie & Kate and it’s been an audience favorite every time I’ve made it. Thank you, Christelle!
Ingredients:
Per 5-6 servings:
- 2 tablespoons olive oil
- 1 cup green bell peppers, diced
- 1 cup broccoli, diced
- 4 oz baby spinach, chopped
- 10 oz low-fat cottage cheese, divided into 2 equal parts
- 1/2 teaspoon salt
- pepper, to taste
- 1/4 teaspoon red pepper flakes
- 1.5 cups marinara sauce
- 6 no boil lasagna noodles
- 1 cup (8 oz) shredded low moisture, part skim mozzarella
- 1 teaspoon italian seasoning
- chopped fresh basil, as garnish
Instructions:
- Add half of the cottage cheese to a food processor and pulse until smooth. Transfer to a large bowl.
- Add the oil to a large skillet on medium heat, and when heated, add the bell pepper and broccoli. Cook, stirring occasionally, until the veggies are cooked (about 10 minutes). Add the spinach and stir until it has wilted.
- Remove from heat and add it to the smooth cottage cheese. Mix until combined, and then add the remaining 5-oz of cottage cheese and mix again. Add the salt, pepper, and red chilli flakes, and mix to combine.
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Preheat the oven to 425 degrees.
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Lightly grease an 8x8 baking dish and spread 1/4 cup marinara to the bottom. Layer 2 lasagna noodles on top (cut and overlap noodles to make them fit, as necessary). Spread half of the cottage cheese + veggie mixture on top of the lasagna noodles, followed by 1/2 cup marinara and 1/4 cup shredded cheese.
- For the next layer, add another 2 lasagna noodles and the rest of the cottage cheese + veggie mixture. Skip the marinara and add another 1/4 cup shredded cheese.
- For the last layer, add the remaining 2 lasagna noodles and the remining 3/4 cup of marinara sauce. Add the remaining 1/2 cup shredded cheese and top with the italian seasoning.
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Cover the lasagna with foil and bake covered for ~15 minutes. Remove the cover, rotate the dish, and bake for another ~15 minutes until the cheese is darkened and bubbling.
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Remove from the oven and top with fresh basil. Let the lasagna cool for ~15 minutes, and then serve!
