Hearty Veggie Lasagna | Easy Home Meals

Ingredients

• 1 container (16 oz.) Borden® Fat Free Cottage Cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed
• 2 eggs, lightly beaten
• 8 oz. Borden®Cheese Finely Shredded Aged Parmesan Natural Shreds, Divided
• ½ tsp. salt
• ½ tsp. black pepper
• 2 Tbsp. olive oil
• 1¼ cup chopped onion
• 1 can (15 oz.) great northern or pinto beans, drained and rinsed
• 3 cloves garlic, minced
• 1 tsp. finely chopped fresh or dried oregano
• 1 tsp. finely chopped fresh or dried basil
• ½ tsp. finely chopped or dried thyme
• 4 cups tomato pasta sauce
• 8 oz. lasagna noodles, either “oven ready” or cooked per package directions and drained
• PREHEAT oven to 375°F. Spray a 9 x 13 pan with non-stick cooking spray.
• DRAIN the cottage cheese in a strainer for 15 minutes to remove any excess liquid; set aside. Press the thawed spinach in a strainer with a spoon or paper towels to remove excess water; set aside.
• COMBINE eggs, cottage cheese, Mozzarella, ¼ cup Parmesan cheese, salt and black pepper in a medium bowl; set aside.