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Simple White Cheese and Spinach Lasagna - Sourbrette
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Succulent, rich, and decadent white cheese and spinach lasagne. See comments section for a wonderful seafood version for an entree idea!

S. Chokel


  • 8 oz (224 grm). lasagne noodles
  • 1/4 cup (60 ml) chopped onions
  • 2 tbsp (30 ml) butter
  • 1 10 oz (280 grm). package frozen chopped spinach
  • 1 lb (.5 kg). Monterey Jack cheese, grated
  • 3 cups (700 ml) small curd cottage cheese
  • 2 eggs, beaten
  • butter, as needed
  • 1/3 cup (80 ml) grated cheddar cheese
  • paprika
  • Preheat oven to 350 degrees (175 C.).
  • Cook noodles according to directions on package and set aside.
  • Saute onions in butter until transparent; set aside.
  • Cook spinach until thawed, then drain and squeeze dry; add onions and set aside.
  • Combine Monterey Jack cheese, cottage cheese, and eggs.
  • Divide cheese mixture into two equal parts and place in 2 bowls.
  • Add spinach mixture to one bowl only, blending well.
  • Arrange a layer of noodles in a well buttered shallow baking dish.
  • Cover with the cheese-spinach mixture and dot with more butter.
  • Place another layer of noodles on top and cover with the plain cheese mixture.
  • Sprinkle with cheddar cheese and spinkle with paprika.
  • Bake for 30 minutes or until bubbly and cooked through.
After you eat this, you can actually hear your arteries clog, but it is worth it as an alternative to quiche with a salad. Sometimes, I add a layer of raw shrimps or crab meat after the spinach and the second layer of noodles before I spoon on the plain cheese mixture for a delectible seafood entree.

So simple to make, but will look like an elegant and special meal!

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