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TinyMan · 04-13-2008, 02:26 PM

It's pretty easy to make it how I do, but here goes:

1 box lasagna noodles, no boil. Enough to make 2-3 layers. Whole wheat a plus.
1 bottle Ragu (or similar) pasta sauce. Doesn't matter what flavor, they all taste the same.
4 eggs
10-15oz fine chopped spinach. The frozen stuff will suffice, fresh is better.
8oz feta cheese
1lb ground beef, or 1lb chicken breast sliced
8oz cottage cheese (trust me on this... it works. CC smoothes out the texture, and makes up for me not using normal mozzarella)

1. Start by browning the ground beef, and crumble the feta cheese. Feta is a dry/crumbly cheese, so it shouldn't take any real effort.

2. Spread enough tomato sauce to cover the bottom of the pan.

3. Cover with lasagna noodles, then half a pound of the browned ground beef. Top that with 8oz feta cheese. Top that with 10oz chopped spinach, spread evenly.

4. Scramble the eggs (add milk if you want... you'll never know the difference). Pour over the spinach evenly. This will help 'bind' the spinach a bit, and not fall apart as much as you eat it.

5. Coat over with tomato sauce. Lay another layer of lasagna noodles. Use the remaining ground beef. Use 8oz of cottage cheese spread evenly throughout. Cottage cheese will melt/flow easily, so it doesn't have to be perfect.

6. (OPTIONAL) Cover again with spinach. That leafy green is an excellent vegetable, so be generous with it.

7. At this point, you can top off with another layer of noodles and cover with tomato sauce, or just cover with tomato sauce. I leave off the top layer of noodles, as they have a tendancy to get exposed & dry out.

8. Cover with aluminum foil, bake in the oven for 350 degrees for 40 minutes. At that point, remove the aluminum foil and bake another 15.

9. Remove lasagna. Eat as much as you can, hide the rest in the vegetable crisper so nobody else finds it.

It's a simple recipe, but isn't bad. You can swap out the Ragu for normal tomato sauce... it won't REALLY matter. Add crushed tomatoes if you want, it's a nice texture. And when you look at what you're combining... it's not too bad nutritionally speaking. It's not QUITE the same since you need the good old mozzarella cheese to be perfect, but it's still good.

**growstrong** · 04-13-2008, 03:55 PM

good call tiny!

**NateW** · 04-16-2008, 11:12 PM

Hell yeah I love Lasagna gotta try this soon

TinyMan · 04-17-2008, 07:13 PM

Quote:

Originally Posted by NateWA

Hell yeah I love Lasagna gotta try this soon

Fucking rocks. I tried to make it with cottage cheese, and it actually isn't too bad. Problem is cottage cheese is just too much liquid, so ricotta (whey) is more suited for the application. Ricotta is a significantly less moist cheese, and will not expel quite as much liquid. Ricotta or CC... won't make much difference nutritionally, as long as you use the right stuff. You're talking about whey v. casein - but in a context that is already relatively high fat.