Thanks to Dena Wimpfheimer for contributing this tasty-looking recipe for vegetarian lasagna. It contains no tomato sauce.
Dena writes: “This recipe was given to me by one of my mother’s best friends, Esther Turkel, from New York. She used to make this on Chol Hamoed Sukkot every year since that was the time we spent together and she knew how much I loved it. I have made it many times for my kids and it’s a great way to have them eat (and not fear) spinach.”
I have adapted the recipe slightly based on available ingredients in Israel and to cut down on some of the fat, but here is the original recipe she gave me.
- 8 ounces Lasagna noodles
- 20 ounces frozen chopped spinach
- 2 lb cottage cheese
- 2 eggs
- 1 tsp dried parsley
- 1/2c butter softened
- Salt, pepper and garlic powder to taste
- Shredded cheese
Mix cottage cheese, eggs, parsley, butter, salt, pepper and garlic in a bowl. Grease lasagna pan. Place layers of noodles, cottage cheese mixture, spinach, shredded cheese until all ingredients are finished. End with shredded cheese on top.
Thank you, Dena! Lasagna noodles are overpriced for me, so I either make my own (no need to cut, just roll them to the size of your pan), or substitute layers of other types of noodles. You will need a larger pan if you do this, though.
Blake at 350 degrees for 30 minutes.