- 1 cup Shamrock Farms® Low Fat Cottage Cheese
- 2 teaspoons olive oil
- 1/2 small yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (15 ounce) jar tomato sauce
- 1 (14.5 ounce) can petite diced tomatoes, with juice
- 3 cups uncooked pasta
- 2 cups water
- 1 cup baby spinach, or to taste
- 1 cup part-skim mozzarella cheese
- Add the Shamrock Farms Low Fat Cottage Cheese to a blender or food processor and blend until smooth. Set aside until needed.
- Heat a 10-inch skillet over medium heat and add olive oil and onion. Cook the onion for 2 minutes and then add in green pepper and garlic. Cook another 4 to 5 minutes and then add in tomato sauce, diced tomatoes, pasta, and water. Stir until everything is mixed evenly.
- Cover and let simmer for about 30 minutes, until noodles are cooked through. You will need to stir the lasagna a few times to make sure that the pasta cooks evenly. This is especially important if using lasagna noodles because they have a tendency to stick together more.
- Once pasta is cooked through, remove the lid and stir in the spinach and 3/4 cup of the mozzarella cheese. Next, top with the remaining 1/4 cup cheese and then spoon the blended cottage cheese over the top. Cover again and let cook for another 5 minutes, or until cheese is melted.
07/04/2019
recipepes.com
healthier one-pan stovetop lasagna, recipe
PT15M
PT1H
5
455 calories
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