Make this during the 9 days. Or to enjoy during a long, cozy winter night. Or keep it in the freezer to pull out for those nights when dinner just isn’t going to happen.
This is the type of easy 9 x 13 dinner that is perfect now during the 9 days and around the year too. We love to prepare it on a long winter motzei Shabbos or send it over to a new neighbor who just moved in.
This lasagna can be frozen raw (assembled) or parbaked. When freezing, do not defrost. Rather bake directly from the freezer, just allow for a longer baking time.
- 1 (13.25 ounce) box oven ready lasagna noodles
- 2 pounds bag of chopped spinach, thawed
- 1 jar marinara sauce of your choice
- 1 (16 ounce) container small curd cottage cheese
- 8 ounces shredded mozzarella cheese
- 2 eggs
- 2 garlic cloves, minced
- 1 ½ cups muenster cheese
- Preheat oven to 350⁰F.
- Squeeze out as much water as you can from the defrosted spinach. In a bowl, combine spinach, cottage cheese, eggs, garlic, and mozzarella cheese. Mix well.
- Assemble the lasagna: Place about ½ cup of marinara sauce in a 9- x 13-inch pan. Top with 4 lasagna pieces. You might need to break some of the pasta corners a bit, as shown in the photos. Spread a layer of the spinach/cheese mixture.
- Repeat with 2 more layers lasagna, sauce, and spinach/cheese mixture. End with a layer of pasta, then top with marinara sauce and sprinkle with muenster cheese.
- Pour about ¾ cup water, a little into each corner of the pan.
- Spray a piece of heavy duty foil with cooking spray. Cover the pan, greased side down.
- Bake for 1 hour and 15 minutes. Let stand for 20 minutes before slicing.