I am fortunate to live in a community where the local markets carry low sodium mozzarella cheese and no salt added cottage cheese. The day that all markets carry these products is the day we can all live a healthier low sodium lifestyle.

8 servings: 220 mg. sodium per serving

1/2 pound fresh spinach, or 1 (10 oz) package frozen no salt added spinach
2 cups no salt added low fat cottage cheese
2 eggs, beaten
8 ounces low sodium mozzarella cheese
1/2 teaspoon black pepper
1/4 teaspoon lemon pepper with garlic and onion
1/8 teaspoon nutmeg
8 ounces lasagna noodles (9 large or 15 small)

2 Tablespoons grated Parmesan cheese
1 recipe Pizza Sauce

Prep. Instructions

1. Cook lasagna noodles for 10 minutes, omitting added salt. Drain; put back in pot with cold water to cool.
2. Wash spinach; spin dry. Steam spinach for 7 minutes. Drain well in a sieve. Place in a large bowl; chop with pastry cutter or two knives until well chopped. (If using frozen spinach, defrost, drain well in a sieve; place in large bowl; chop with pastry cutter or two knives until well chopped.)
3. Add cottage cheese, eggs and spices to spinach, beating well after each addition.
4. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 375 degrees F.

2. Spread 1/4 cup pizza sauce in the bottom of a 9 x 13 x 2 inch baking dish. Cover with a layer of noodles.

3. Spread half of the spinach mixture evenly over the noodles. Then spread 3/4 cup pizza sauce over the spinach mixture. Top with 4 ounces mozzarella cheese.

4. Add another layer of noodles. Repeat step 6.

5. Add a final layer of noodles. Spread the remaining pizza sauce over the noodles. Sprinkle with Parmesan cheese.

6. Cover and bake for 35 minutes. Uncover lasagna; bake 10 more minutes.

7. Remove from oven; let sit for 5 minutes before serving.

judy@low-salt-recipes.com - Copyright © 2011 Judy Reynolds