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8 oz. lasagna noodles
2 packages, 20 oz., frozen chopped spinach
24 oz. cottage cheese
1/2 cup margarine, softened
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 lb. shredded Monterey Jack cheese, about 4 cups
1 cup grated Parmesan cheese
Cook noodles as directed, drain. Cook spinach as directed, drain. Combine cottage cheese, margarine, salt, pepper, garlic powder and eggs.
In a greased 9x13-inch baking pan, alternate layers of noodles, cottage cheese mixture, Monterrey Jack cheese, spinach and Parmesan cheese. Repeat layers.
Bake uncovered at 350° F for 30 minutes. Let stand 5 minutes before serving.
Monterrey Jack and Mozzarella cheese may be used in any combination totaling 4 cups.
Option: 2 T. margarine may be drizzled over casserole, omitting 1/2 cup margarine in recipe.
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