Easy Spinach Lasagna

This is a quick and delicious lasagna that I made last night.  We have been enjoying Eggplant Parmesan, but my family needed a break from eggplant.  Of course, you may already have a favorite lasagna recipe.  Why not add some spinach for some vitamins A, C and K?  As Beth Bader and Ali Benjamin say in their book, The Cleaner Plate Club, "It is also loaded with flavonoid compounds that function as antioxidants and as anti cancer agents."  Sounds good to me!

Easy Spinach Lasagna

9-12 lasagna noodles (uncooked)- that is what makes it so easy!
1 large jar of organic spaghetti sauce
1 container of cottage cheese or ricotta cheese
1 8 oz. block of mozzarella cheese (shredded)
1 small frozen block of spinach, thawed (or fresh spinach from your garden)
2-4 Tbsp. basil pesto, or fresh basil leaves (optional)
2 cloves garlic, minced

Layer in 9 X 13 pan:  small amount spaghetti sauce, 3 noodles, small amount of spaghetti sauce and 1/2 spinach, 3 noodles, cottage cheese and 1/2 mozzarella cheese, 1/2 spinach with basil pesto and minced garlic, 3 noodles, the rest of the sauce with 1/2 cup water, shredded cheese

Cover with foil and bake at 300 degrees for 45 min.  Turn up to 350 degrees  until done (15-30 more min).

Gather a salad from the garden, and you have a meal!  Don't forget to plant some lettuce seeds anywhere you can find the space, about every two weeks.  Then, you will have lettuce for fresh salads all summer.

This was a good salad:  lettuce and spinach, walnuts, sunflower seeds, carrots, red onions, and Parmesan cheese.