Spinach Lasagna with Dill & Scallions

Ingredients

• 12 Lasagna noodles (10 ounces)
• 4 tsp olive oil
• 8 scallions, thinly sliced
• 2 cloves garlic, minced
• 2  packages (10 ounces each) frozen chopped spinach, thawed and
  squeezed dry
• 1 tsp grated lemon zest
• 1  container (15 ounces) part-skim ricotta cheese
• 1 pound low-fat (1%) cottage cheese
• ¼ cup plus 2 tsps grated Parmesan cheese
• 2 eggs
• 2/3 cup snipped fresh dill
• ¼ cup chopped fresh mint
• 1 tsp salt
• ¾ tsp pepper

Method

1. Preheat oven to 350 F. In a large pot of boiling water, cook the lasagna noodles according to package directions until firm-tender. 
2. Drain well.
3. Meanwhile, in a large nonstick skillet, heat 2 teaspoons of the oil over moderate heat. 
4. Add the scallions and garlic, and sauté for 2 minutes or until the scallions are soft. 
5. Add the spinach and lemon zest, and cook for 4 minutes or until spinach is heated through. Transfer to a large bowl. 
6. Stir in the ricotta, cottage cheese, 1/4 cup of the Parmesan, the eggs, dill , mint, salt, and pepper.
7. Line the bottom of a 9 x 13 inch baking dish with a layer of lasagna noodles.
8. Spoon one-third of the spinach mixture over and top with another layer of noodles. 
9. Make 2 more layers with the remaining spinach and noodles, ending with noodles. 
10. Cover with foil and bake for 30 minutes. 
11. Uncover, brush with remaining 2 teaspoons oil, and sprinkle with the remaining 2 tablespoons Parmesan. 
12. Bake for 15 minutes or until the lasagna is piping hot and just set.
    
    

Recipe Notes

Serves: 6

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