Nini's No-Boil-Noodle Lasagna
* 1 box lasagna noodles (You can use regular or no-bake noodles. I use Trader Joe's Lasagna Noodles)
* 1-2 pounds ground beef
* salt and pepper
* 1 large portobello mushroom, diced
* 1 medium onion, diced
* 2-3 cloves garlic, minced
* 2 26 oz. jars marinara sauce (I use Trader Joe's Tomato Basil Marinara)
* 2 teaspoons oregano, optional
* 2 teaspoons dried basil, optional
* 2 Cups low-fat cottage cheese
* 1/4+ Cup grated Parmesan cheese
* 1 egg
* 1 teaspoon canola oil
* 1 teaspoon salt
* 2 Cups fresh spinach leaves
* 1/2 pound mozzarella cheese, grated
Directions
Preheat oven to 375 degrees. In large pot brown ground beef. Salt and pepper to add flavor. Add diced portobello mushrooms, diced onions and minced garlic. Saute together with ground beef for 2-3 minutes until onions become translucent. Pour both jars of marinara sauce (or your own homemade sauce if you are so inclined) into beef mixture. Add basil and oregano (or any other spices you choose). Simmer for 20 minutes.
In medium bowl, mix cottage cheese, Parmesan cheese, egg, salt and oil together.
Spray 9 x 13 pan. Begin layering by using 1/3 of sauce on the bottom of the pan. Place DRY noodles on top of sauce. Layer another 1/3 of sauce over dry noodles. Place another layer of dry noodles over sauce. Next, layer cottage cheese mixture over dry noodles. Place fresh spinach leaves over cottage cheese mixture (I sometimes use sliced zucchini or squash in place of spinach). Place last layer of dry noodles over spinach and use final 1/3 of sauce to cover the dry noodles. Finally, top evenly with grated mozzarella cheese.
Bake covered for 45 minutes. After 45 minutes, uncover and bake for an additional 15 minutes. Enjoy!
