Leftover lasagna is always a treat, but when it’s only two people or you just want a quick lasagna fix, then this simplified recipe is for you. It uses no-boil lasagna noodles which are the perfect fit for a loaf pan.

This recipe has a simple spinach filling, but leftover cooked beef or sausage could be used instead.  While it says it’s for three, you could probably squeeze up to four servings out of this recipe if served with crusty bread and a large salad.

1 tsp. olive oil
1 clove garlic, sliced
2-3 cups fresh, baby spinach
2 oz. parmesan cheese
1 cup low-fat cottage cheese
2 tbs. Italian herb seasoning
12-13 oz. pasta sauce
½ to ¾ cup grated mozzarella
5 sheets, no-boil lasagna

Over medium heat in a small skillet, sauté the garlic and spinach until the spinach is soft and wilted. Set aside.  In a food processor or blender, grate the parmesan until fine crumbs, then add the cottage cheese and herb seasoning; pulse until smooth.

Preheat oven to 375 degrees. Lightly oil an 8.5 by 4.5 inch loaf pan.  Begin layering lasagna: 1) start with a few teaspoons of sauce, then a sheet of pasta topped with 2-3 tbs. of cheese filling and half the sautéed spinach; 2) top with another sheet of pasta and cover this layer with 2 tbs. of grated mozzarella and a tbs. of sauce; 3) repeat the first layering – pasta, cheese filling, the last half of the sautéed spinach; 4) repeat the second layering – sheet of pasta, grated mozzarella, a little sauce; 5) end with a sheet of pasta, the rest of the sauce over the top and the ¼ to ½ cup remaining of the mozzarella over all.

Cover with foil and bake for 40-45 minutes, uncover and bake 15-20 minutes until browned.

Copyright 2010.