Spinach Lasagna

This dish is so rich and flavorful it's easy to forget how good it is for you. It's packed with tons of nutrients and fiber, is light on fat, and contains high amounts of protein from the low-fat cheese and whole grain noodles.

Spinach Lasagna
Prep Time: 30 min
Total Time: 60 min
Serves 6-8

Ingredients:

For the sauce

• 2 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 medium carrot
  
• 2 15oz cans organic tomato sauce 
• 1 15oz can organic diced or crushed tomatoes
  
• 1 6oz can organic tomato paste
• 1/4 tsp red chili flakes
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1/2 tsp agave nectar
• Sea salt
• Black pepper
• Fresh basil if available
  

For the layers

• 1 box 100% whole grain lasagna noodles (enough for 3 layers)
• 1 5oz or 6oz bag pre-washed organic spinach
• 2 cups shredded part-skim mozzarella (or any Italian cheese blend)
• 1.5 cups low-fat cottage cheese

Recipe:

1. Pre-heat the oven to 350 degrees and bring a large pot of water to a boil for the noodles.
2. In a medium sauce pan, heat 2 tbsp olive oil over medium heat and add chili flakes.
3. Finely chop the onion, add to the heated olive oil, and then press the 3 cloves of garlic into the onions. Season with a sprinkle of sea salt and black pepper and cook for about 3 minutes, until onions are soft.
4. While the onion mixture softens, add the lasagna noodles to the boiling water and cook according to the package instructions. Leave the noodles slightly al dente so they don't overcook in the oven.
5. While the noodles cook, add the tomato sauce, diced tomatoes and tomato paste to the onions and garlic. Also add the dried oregano and dried basil. 
6. Grate the carrot into the sauce and add the agave nectar. Both of these ingredients will slightly sweeten the sauce and cut the acidic taste of the tomatoes.
7. Stir the sauce and add sea salt and black pepper to taste, about a half teaspoon of each.
8. Chop the fresh basil and set aside.
9. Drain the lasagna noodles.
10. Prepare a 9x13 inch baking dish by spraying it lightly with olive oil or natural cooking spray. 
    
11. Build your lasagna layers in the following order:

• Light layer of sauce on the bottom
  
• Noodles
• Sauce (about 2 ladles full)
• All of the cottage cheese
• 1/3 cup mozzarella
• 1/2 package of spinach
• Noodles
• Sauce (about 2 ladles full)
• Rest of spinach
• 1 cup mozzarella
• Noodles
• Sauce (about 2 ladles full)
• 2/3 cup mozzarella
  

   12.  Bake uncovered at 350 degrees for 30-40 minutes, until hot in the center.
   13.  If desired, sprinkle fresh basil over the dish before serving.

Tips:

• Sprinkle 1/4 cup ground flax seed on the middle layer for extra fiber and EFAs
• This dish can be made ahead of time and refrigerated for up to 24 hours or frozen for up to 6 months. If refrigerated, allow an extra 10-15 minutes to cook, if frozen, defrost in the refrigerator for 12 hours
  
• It's typically a little less expensive to make your own sauce, just use organic/preservative free cans that are BPA free or that come in glass jars
  
• Double the sauce recipe to make extra as it can be refrigerated for a few days to make other dishes or frozen for up to 6 months
  
• Store-bought sauce can be used as well, look for organic/preservative free varieties
• Use organic/hormone-free dairy whenever possible