Meatless Lasagna

  • 2 eggs, beaten 
  • 1 (16 oz) container of cottage cheese
  • 1 (10 oz) package of frozen spinach, thawed and drained 
  • 3 cups shredded mozzarella cheese, divided
  • 1/4 cup Parmesan cheese, plus extra for topping 
  • 1 tablespoon dried parsley 
  • 2 cloves minced garlic, or 1 teaspoon minced garlic from a jar 
  • 1 small onion, finely chopped 
  • olive oil, enough to lightly coat the bottom of a medium sauce pan 
  • 1 (24 oz) jar of garden vegetable spaghetti sauce 
  • 1 teaspoon dried oregano 
  • 1/2 teaspoon dried basil 
  • 9 oven ready lasagna noodles; or regular lasagna noodles cooked according to package directions


  1. Preheat oven to 350° F. 
  2. In a medium sized bowl; combine eggs, cottage cheese, spinach, 2 cups of mozzarella, 1/4 cup parmesan cheese and parsley, set aside. 
  3. Coat the bottom of a medium sauce pan with olive oil, allow to heat at medium temperature for a few minutes. Add onion and cook until translucent, about 4-5 minutes. Add garlic and cook for another 1-2 minutes. 
  4. Pour spaghetti sauce into sauce pan then add basil and oregano. Cook for a few minutes to blend the flavors then turn off the heat. 
  5. In a 13x9 inch baking dish; pour 1 cup of spaghetti sauce on the bottom of the pan and spread to cover. Place three noodles on top of the sauce to create the bottom layer then spread half of the cottage cheese mixture on the noodles. Layer one more cup of spaghetti sauce on top of the cheese layer. Then add three more noodles and the rest of the cottage cheese mixture. For the final layer, place the remaining three noodles on the second cheese layer, add the rest of the sauce then sprinkle with the remaining 1 cup of mozzarella and enough parmesan to lightly coat the top.
  6. Cover tightly with aluminum foil and bake for 45 minutes or until heated through. Let stand for 10 minutes before serving.

Recipe Courtesy of Ashley @