1 (27.5-ounce) jar low-fat chunky mushroom pasta sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 cup (2 ounces) shredded sharp cheddar cheese
How to Make It
Preheat oven to 350°.
Heat a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; sauté 5 minutes or until tender. Set aside.
Beat the cream cheese at medium speed of a mixer until smooth; add the cottage cheese, sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add the onion mixture and spinach, and beat well.
Spread 1/2 cup of the spinach mixture in the bottom of a 13 x9-inch baking dish coated with cooking spray. Arrange 3 noodles over the spinach mixture; top with 1 cup of spinach mixture, 3/4 cup of pasta sauce, 1/4 cup of mozzarella cheese, and 1 tablespoon of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.
Cover and bake at 350° for 50 minutes. Sprinkle with cheddar cheese; bake, uncovered, an additional 10 minutes. Let stand 10 minutes.
This is a very tasty, satisfying dish. I make all the time for everyday meals & for parties & get togethers.. My family likes as much as traditional lasagna. I use no bake lasagna noodles, add 4 cloves of garlic to onion mushroom mixture. I use my own homemade sauce which adds the needed seasonings. I skip the additional cheddar cheese at the end.
The recipe as written is bland, and fortunately, right before assembling the dish I realized that I had used no seasoning during the prep and so I stirred in just a little salt, pepper, dried oregano, dried basil, and minced garlic into the spinach mixture. The dish turned out OK and I will make it again but will definitely add more seasoning during the prep time. I've found that CL's vegetarian recipes from the early issues are usually written without very much consideration for seasonings.