Creamy Tomato Lasagna Florentine

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You're equivalent, wait, though, isn't that too secretive? PUH-LEEZ. You and I both cognise that a mortal can never be too boon to those suntanned lasagna edges that are the perfect assets of chewy, and that's exactly why we suchlike to fix out unitedly and get untamed active all the foods.

This creamy tomato dish city is layer upon place of saucy tomato seaweed and flavoring cooked vegetable nestled into a creamy blanket over the sauce, soaked up on all sides by heavy and chewy dish noodles for a dead cleanly serving of affluence nutrient. And it is sharing my object ego a hug today. Reproof: this hebdomad. I've been consumption pan after pan after pan, hot out of the oven for dinner, leftovers reheated in the oven because it's the only way I'm slaked with the reheating of a create of dish (raw dish centers. WHY.), and scrumptiously intense and pasta-sticky parcel out of the pan in the fridge a few hours after party, action to my sauce-drip-stained 9×13 of delicious layers with a trabeated up leg

INGREDIENTS

• 1 tablespoon olive oil
• 2-3 cloves garlic, minced
• 4-5 cups fresh spinach
• 2 cups 4% cottage cheese
• 2 eggs
• 1/4 cup ground flaxmeal (see notes)
• 1 teaspoon oregano
• 1 teaspoon Italian seasoning (mine was salty – if you’re using a non-salted variety, add an additional 1/4-1/2 teaspoon salt)
• a very tiny dusting of nutmeg
• a squeeze of lemon juice
• 1/2 cup Parmesan cheese
• 4 cups tomato sauce (DeLallo Tomato Basil. DO IT.)
• 12 no-boil or oven ready lasagna noodles (see notes)
• 2 1/2 cups shredded Mozzarella cheese

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Heat the olive oil in a medium pan over medium high heat. Add the garlic and saute for 1-2 minutes. Add the spinach and stir around until just barely wilted. Remove from heat and set aside.
2. Blend the cottage cheese in a food processor or blender until mostly smooth and creamy. Transfer to a bowl and mix with eggs, flaxmeal, oregano, Italian seasoning, nutmeg, lemon juice, and Parmesan cheese. Stir in the spinach and set aside.
3. To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 1/2 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn’t stick and bake for 40 minutes. Remove foil and bake for another 10 to brown the cheese. Remove from oven and let stand for 10-15 minutes before slicing and serving.

NOTES
For the soupy messy version that I sort of loved (pictured in the post), just use regular lasagna noodles and boil them prior to baking. Also, add another cup of the cottage cheese mixture + another egg to help it bind together. This will be a mess, as you can see, but it is reeeeally yummy, especially the next day when it holds together a little better.
The flaxmeal adds a nice flavor/texture and helps the lasagna hold together, but I don’t think it would be essential if you didn’t have any on hand.