Elana's Easy Healthy Lasagne

When I decided to become a vegetarian I went to see a nutritionist to make sure my diet wouldn't be lacking anything. She gave me this fantastic recipe for a meat-free lasagne

1. 1

   Defrost the spinach and drain off the water.
   
   Put it in a large bowl with the cottage cheese, the spices and three quarters of the mozzarella. Mix well.
   
   Lightly grease a lasagne pan with butter.
   
   Spread a third of the tomato sauce on the bottom of the pan, then a layer of uncooked lasagne sheets allowing them to slightly overlap.
   
   Cover the noodles with half of the cheese and spinach mixture.
   
   Repeat the layers.
   
   Then add a third layer of lasagne sheet and cover with the remaining tomato sauce.
   
   Top with the mozzarella cheese that's left, and the grated parmesan.
   
   Pour a cup of water around the edges of the pan and cover with aluminium foil.
   
   Bake at 425 degrees Fahrenheit for 45 minutes.
   
   Remove the foil and bake for another 5-10 minutes until slightly brown on top.
   
   Leave it to cool for a few minutes and serve!
   
   
   
   Any leftovers can be served the following day with salad.