Prep Time:
10 minutes
Cook Time
30 minutes
Serving Size
1 cup
8 uncooked whole wheat lasagna noodles
1-15oz carton fat free small curd cottage cheese
½ cup grated parmesan cheese, divided in half
1 tablespoon Italian seasoning
Nonstick cooking spray
1-24oz jar low sodium or no salt tomato pasta sauce, without meat
1-10oz package of frozen spinach, thawed and squeezed dry
8oz fat free mozzarella cheese, shredded (2 cups shredded)


  1. Cook the lasagna noodles according to package directions. Collect, shred, and measure all ingredients before starting to prepare the recipe.
  2. In a large bowl, mix the cottage cheese, ¼ cup parmesan cheese, and Italian seasoning. Spray a large skillet well with cooking spray. Do not place skillet on heat until all ingredients are in skillet.
  3. Spread half of the jar of sauce in the sprayed skillet. Top with 4 lasagna noodles. Spread half the cottage cheese mixture over the noodles. Top with half the spinach. Sprinkle half of the mozzarella cheese over the spinach.
  4. Repeat with the remaining ingredients in this order: lasagna noodles, cottage cheese mixture, spinach, pasta sauce, and mozzarella cheese. Sprinkle with the rest of the parmesan cheese (1/4 cup), and cover with aluminum foil.
  5. Place skillet on the heat and turn heat on to medium low. Cook for about 20 minutes until the cheese melts and the sauce is bubbling. Remove from heat, and let stand for 5 minutes (covered) before serving.
  6. Refrigerate leftovers within 2 hours. Eat with 3 to 5 days. 


Eating Smart, Being Active

Recipe modified by CHOICES Nutrition Education Program

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