Pavilion Restaurant Spinach Lasagna Recipe
Serves/Makes: 8
Ingredients:
3/4 cup butter or margarine
1 cup chopped onion
3 pounds frozen chopped spinach, thawed and drained
1 cup fresh sliced mushrooms
1 cup diced tomatoes
1 teaspoon fine black pepper
1 teaspoon salt
2 pounds cooked lasagna noodles (divided)
1 1/2 cup cottage cheese
2 pounds mozzarella cheese, cut into 1/4-inch slices (divided; see note)
14 ounces good-quality marinara sauce
Directions:
In skillet, melt butter over medium-low heat. Add onion and sauté until golden.
Add spinach, mushrooms, tomatoes, pepper and salt. Slowly cook over medium heat
15 to 20 minutes or until spinach is well cooked. In 18-by-10-inch pan that is 2
1/2 inches deep, put a third of the noodles, cutting off excess end pieces. Add
cottage cheese. Evenly add half of mozzarella cheese. Evenly distribute half of
spinach mixture. Add a second layer of noodles, cutting off excess end pieces.
Add remaining spinach mixture. Add a third layer of noodles, cutting off excess
end pieces. Preheat oven to 350 degrees. Add remaining mozzarella cheese. Bake
45 minutes or until top cheese layer is golden brown and lasagna is heated
through. Serve topped with warm marinara sauce. Makes 9 large servings. Note:
Cheese should not be cut thinner than 1/4 inch or it will melt too fast.