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Ingredients
- 48 oz cottage cheese
- 2 large eggs
- 12 oz fresh spinach
- 1 ½ cups fresh parsley
- ½ cup fresh basil
- 2 tsp garlic powder
- 1 tsp Italian seasoning
- ½ cup Parmesan cheese , shredded
- ⅓ cup hemp seeds
- ¾ cup water
- 1 lb oven ready lasagna noodles , gluten-free if required
- 2 cups mozzarella cheese , shredded
Ingredients
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Instructions
- Preheat the oven to 400F. Grease a 9x13-inch baking pan. Set aside.
- In a blender or food processor, combine the cottage cheese, eggs, spinach, parsley, basil, garlic powder, italian seasoning, parmesan cheese, and hemp seeds until smooth. Add the water.
- Add a scant cup of the cheese mixture to the baking dish. Layer with the lasagna noodles, overlapping and breaking the pieces to fully cover. Add another scant cup of the cheese mixture and repeat layering with the noodles and cheese, finishing with the cheese mixture. Top with shredded mozzarella.
- Cover with tin foil, and bake for 40 to 50 minutes. Remove the foil and bake for an additional 5 minutes until the cheese has browned.
- Cool slightly, and slice to serve.