Spinach lasagna with cottage cheese and carrot

This is a lasagna that can be eaten with a clear conscience; it is healthy and feels healthy. It is also easy to make – by using cottage cheese instead of a béchamel sauce time is saved.
The lasagna can be frozen if there are any leftovers.
Cooking time: 60 minutes, 25 minutes preparation time and 35 minutes in the oven.
Cooking time 60 minutes for 5 portions

Nutritional value 1 portion: 405 kcal
45 g (44 E%)
14 g (31 E%)
25 g (25 E%)


  • 1 large yellow onion
  • 2 cloves garlic
  • 1 tbsp oil
  • 800 g / 3 1/2 cup crushed tomatoes
  • 500 g / 1 lb frozen chopped spinach
  • 1 large carrot
  • 0.5 tbsp chilli powder
  • 0.5 tbsp oregano
  • 1 pinch nutmeg
  • Salt and black pepper
  • 1 sprinkling Tabasco
  • 500 ml / 2 cup cottage cheese, 4 % fat
  • 10 pieces whole grain lasagna sheets
  • 200 ml / 3/4 cup grated cheddar cheese (or other strong cheese)

Cooking instructionsHow to

  1. Heat the oven to 225 degrees Celsius / gas mark 7 / 440 degrees Fahrenheit. Thaw 500 g / 1 lb frozen chopped spinach in the microwave.
  2. Peel and chop 1 onion and crush 2 cloves garlic and brown in 1 tbsp oil in a large frying pan.
  3. Add 800 g / 3 1/2 cup crushed tomatoes and the herbs: 0.5 tbsp chilli powder, 0.5 tbsp oregano, 1 pinch nutmeg, salt and black pepper and 1 sprinkling of Tabasco.
  4. Grate 1 carrot finely and mix it in. Simmer for a few minutes. Mix in the spinach. Bring to a boil and remove from the heat. Stir in 500 ml / 2 cup cottage cheese.
  5. Build the lasagna in an oven proof dish with 3 layers of lasagna sheets and sauce. Start with a layer of lasagna sheets and end with sauce. Top with 200 ml / 3/4 cup grated cheese and bake for 35 minutes, enough time to call a friend!
  6. Let the lasagna cool for a few minutes before serving. If you save leftovers, cool them quickly. Spinach contains spores that can form bacteria that in turn can form nitrate. It is not dangerous for grown ups, but can be harmful for children.



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