Ingredients:

  • 2 cups (450g) cottage cheese
  • 1 large (50g) egg, lightly beaten
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 tsp (2g) dried oregano
  • 2 tbsp (30ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 10 oz (280g) fresh baby spinach, roughly chopped
  • 1/4 tsp (1g) red pepper flakes
  • 1 jar (24 oz / 680g) marinara sauce
  • 12 (approx. 340g) lasagna noodles
  • 3 cups (340g) shredded mozzarella cheese

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Sauté diced onion until translucent (3–5 minutes). Stir in minced garlic and red pepper flakes, then add chopped spinach in batches, stirring until wilted and excess moisture has evaporated.
  2. In a large mixing bowl, combine cottage cheese, beaten egg, Parmesan, salt, pepper, and oregano. Blend until the mixture is cohesive.
  3. Preheat oven to 375°F (190°C). Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
  4. Layer 3-4 noodles over the sauce, followed by 1/3 of the cottage cheese mixture, 1/3 of the sautéed spinach, a layer of marinara, and a sprinkle of mozzarella.
  5. Repeat the layering process twice more, finishing with a final layer of noodles topped with the remaining sauce and mozzarella.
  6. Cover the dish tightly with aluminum foil and bake for 25 minutes.
  7. Remove the foil and bake for another 15–20 minutes until the cheese is bubbly and browned.
  8. Let the lasagna rest for 15 minutes before slicing.