• 6 lasagna noodles, cooked, or however many you'll need for two layers in a 9""x13"" pan
  • 1 block of mazarella cheese, about $4-5 worth
  • 2 cups/375g DRY curd cottage cheese
  • 1 cup parmesan OR feta
  • small pkg.of chopped spinach, cooked and drained
  • 2 eggs
  • 1/2 tsp. salt
  • garlic to taste
  • 1.5-1.75 cups spaghetti sauce, spiced to taste
  • 1 tin of mushrooms or fresh mushrooms fried up


Grate the mozarella and reserve about 1 cup for topping. Combine cheeses, eggs, salt, garlic and spinach. Add drained mushrooms. Put about 1/3 cup of sauce on the bottom of the pan and spread it around. It won't cover everything. Add one layer of noodles, then a layer of cheese mix,cover with 1/2 -2/3 cup sauce. Layer again, and put on the rest of the sauce. Top with reserved mozarella. You can refrigerate this for a day or so. Bake at 350 degrees for an hour,longer if it is cold from the fridge. Let stand for at least 10 minutes, covered, before cutting

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Submitted 6/13/05.
Submitted By: Linda Wilson
Cheese and Spinach Lasagna