First start with a big batch of Spaghetti sauce
Then, spray your lasagna baking dish (the old 9×13 one). Preheat oven to 375F.
Next, boil your rigatoni noodles, about 600g for 6 people (and if anyone out there has found whole wheat rigatoni, please let me know, because of all the pastas we eat in our house, it is the one that I can never find in whole wheat).
While they are boiling away, steam about 1/2 a package of spinach in the microwave (tip: cut it up into strips with your scissors before you steam it)…put spinach into microwave safe bowl, add about 1 tbsp of water, microwave on high for 1 minute 30sec. Take out and stir, it should be cooked enough, but if not, give it another 30 seconds. Add 1 cup of cottage cheese and 1/4 cup grated Parmesan to the spinach and stir to combine.
|Spinach and cheese mixture|
Drain pasta, return to pot with a small amount of spaghetti sauce, like 1/2 a cup (this will help to keep the pasta from sticking to the pot). Stir to combine, add spinach and cheese mixture. Add another 1 cup of spaghetti sauce. And then pour pasta mixture into prepared lasagna pan. If needed add more sauce, and spread evenly in the pan.
Grate about 1 cup of cheese (mozzarella or low fat cheddar is what I use). Sprinkle on top of pasta mixture. Place pasta in oven and bake for 35 minutes(until sauce is bubbling and cheese has melted nicely, maybe a little bit brown in spots). Remove from oven and allow to stand for 10 minutes before serving.
Serve with your favourite green salad or Caesar salad.
And make them really happy by adding dessert…
|Lemon Cranberry Loaf|
If you are lucky, you will have leftovers for lunch…Today, it went in everyone’s lunch bag (the pasta, not the Lemon Cranberry loaf). Yay, no sandwiches to make!
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