Cottage cheese is puréed and mixed with marinara sauce for a quick and easy rosé sauce. This simple version tastes absolutely fabulous with layers of fresh lasagna sheets, ooey-gooey mozzarella and garlicky sautéed spinach.
Recipe tags: vegetable base, easy difficulty, main, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | olive oil |
| 4 cloves | garlic, minced |
| 1 10oz pkg | baby spinach |
| 2 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| ⅓ cup | torn fresh basil leaves |
| 1½ cups | cottage cheese |
| ¼ cup | tomato paste |
| 2 cups | marinara sauce |
| 3 cups | shredded mozzarella cheese |
| 1 cup | grated Parmesan cheese |
| 10 | fresh sheets lasagna sheets (9 x 4.5 inches) |
Directions
Preheat oven to 400°F.
In large skillet set over medium heat, heat oil. Cook garlic for 1 minute. Add spinach and 1 tsp Seasoned Vegetable Base. Cook for 3 to 5 minutes or until wilted. Let cool slightly. Squeeze out any excess liquid from spinach and transfer to bowl. Stir in basil.
In blender, combine cottage cheese, tomato paste and remaining 5 tsp vegetable base until smooth and creamy. Add marinara sauce and pulse until combined.
In bowl, stir together mozzarella and Parmesan.
Spread 1/2 cup tomato sauce in bottom of greased 13 x 9-inch baking dish. Place 2 lasagna sheets over sauce, trimming to fit if needed; spread with 3/4 cup tomato sauce, sprinkle with 1 cup cheese mixture and top with 1/3 of the spinach mixture. Repeat layers 3 more times. Layer remaining 2 lasagna sheets over top. Finish with remaining tomato sauce and remaining cheese mixture.
Cover with foil and bake for 30 minutes. Remove foil. Bake for 15 to 20 minutes or until lasagna is golden brown and bubbling. Let stand for 10 minutes before slicing.
Tip: Substitute fresh lasagna sheets with dried, cooking according to package directions before using.