This is a nostalgic, 1980s-crunchy-mom-style vegetarian lasagna, not an Italian purist's one. In other words, it's perfect for a weeknight when red sauce, spinach and cheese feels like it might save your life. Cottage cheese is not only a comforting pleasure, it also has some big advantages over ricotta: It can be easier to find--especially if you're looking for one without gums and stabilizers. It's usually cheaper than ricotta, and contains just as much protein but a fraction of the saturated fat. To make prep easier, look for frozen chopped spinach that is packed loosely in a bag, not a box containing a solid block; that way you can use the greens right from the bag, no thawing or squeezing. If you have time, feel free to make your own tomato sauce. Alternatively, if you have no time to chop anything at all, swap the fresh garlic for 2 teaspoons of garlic powder and the fresh basil for dried.

News Source : https://www.oregonlive.com/nytcooking/2026/10/790778890-spinach-cottage-cheese-lasagna.html