This recipe is my mom's. The lasagna I grew up on. I never knew about meat lasagna til I had it at Bible Camp one year. So yummy!
10 oz. pkg. frozen chopped spinach
1 lb lasagna noodles
1 medium onion, chopped
1/2 green pepper, chopped
3 Tbsp oil
6 oz. can tomato paste
2 (1lb) cans of tomatoes
1 Tbsp oregano flakes
1 bay leaf
1/2 tsp salt
1/4 cup fresh parsley (or 1 Tbsp dry)
500 mL container cottage cheese
8 oz. mozzarella cheese, grated
1/2 cup Parmesan cheese
Cook spinach as per package directions; drain. Cooke lasagna noodles as per package directions. Drain; rinse with cold water. Saute onion and pepper in oil for 5 minutes. Add tomato paste and tomatoes to onions; break up larger tomato pieces. Add seasonings and simmer 30 minutes. Add cheese and egg to chopped spinach; mix well.
Cover bottom of 9 x 13 baking dish with 1/3 of tomato sauce. Cover with 1/3 of noodles, half of spinach mixture and half of mozzarella. Spread 1/3 more tomato sauce and repeat layers as before. Top with noodles and remaining tomato sauce. Sprinkle with Parmesan cheese.
Bake at 350 F for 40 minutes.
It's a very tasty dish. I love it. I did encounter a problem with the cheeses, since it said to mix them in with the spinach.. but then says to sprinkle between layers and on top, and none was reserved for that. I solved that by just adding more cheese, but it's good to note that beforehand, so you can reserve a little, although the extra cheese was yummy, and didn't seem to add too much cheesiness.
I think this was the first time I've made this recipe myself, but enjoyed it lots at home as a kid. I think some tweaks I might do next time, is instead of tomatoes, I'd use the spicy red pepper diced tomatoes I buy for a couple other recipes. I think they would add just a touch of spice to the recipe, making it even extra yummy. The recipe doesn't need tweaks, but that's something I might try next time.