Description
Two pans of lasagna to serve and share!
Ingredients
Scale
- 2 cups cottage cheese
- 2 cups ricotta cheese
- 1 cup grated parmesan cheese
- 1/2 cup flax and/or chia seed meal (ground in a spice or coffe mill)
- 3 eggs
- 4 cups spinach, roughly chopped
- 2 boxes lasagna noodles (use DeBoles rice lasagna for gluten free)
- Pasta sauce (homemade, or 3 jars store-bought)
- 2 pounds mozzarella cheese, grated
- 1/3 pound peperoni slices
Instructions
- Grind flax and/or chia seeds in a spice mill, or coffee mill
- Blend (or process) cottage cheese and ricotta cheese until smooth
- Whir in eggs, flax meal, and parmesan cheese
- Stir into this mixture the chopped spinach
- Grease two lasagna pans, and spread a thin layer of sauce on the bottom of the pans
- Spread cheese mixture on dry lasagna noodles, and place on the sauce
- Layer with sauce, peperoni, and mozzarella cheese
- Repeat the layering, finishing with sauce and topped with mozzarella
- Cover pans with greased foil, refrigerated for a few hours
- Bake covered at 350 degrees for 45 minutes
- Remove the foil and bake another 10 minutes, or until cheese is bubbling and lightly browned
- Let stand for 10 minutes before slicing and serving
- Prep Time: 20 mins
- Cook Time: 1 hour
