Pavilion Restaurant Spinach Lasagna Recipe

ingredients

3/4 cup butter or margarine
1 cup chopped onion
3 pounds frozen chopped spinach, thawed and drained
1 cup fresh mushrooms, sliced
1 cup diced tomatoes
1 teaspoon fine black pepper
1 teaspoon salt
2 pounds cooked lasagna noodles (divided)
1 1/2 cup cottage cheese
2 pounds mozzarella cheese, cut into 1/4-inch slices (divided, see note)
14 ounces good-quality marinara sauce

directions

In skillet, melt butter over medium-low heat. Add onion and saute until golden. Add spinach, mushrooms, tomatoes, pepper and salt. Slowly cook over medium heat 15 to 20 minutes or until spinach is well cooked.

In 18-by-10-inch pan that is 2 1/2 inches deep, put a third of the noodles, cutting off excess end pieces. Add cottage cheese. Evenly add half of mozzarella cheese. Evenly distribute half of spinach mixture.

Add a second layer of noodles, cutting off excess end pieces. Add remaining spinach mixture. Add a third layer of noodles, cutting off excess end pieces.

Preheat oven to 350 degrees F. Add remaining mozzarella cheese. Bake 45 minutes or until top cheese layer is golden brown and lasagna is heated through. Serve topped with warm marinara sauce.

NOTE: Cheese should not be cut thinner than 1/4 inch or it will melt too fast.

nutrition data

1057 calories, 50 grams fat, 103 grams carbohydrates, 51 grams protein per serving.

reviews & comments

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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