Here’s a great entrée you can whip up easily and then freeze for an emergency dinner type of night. I made a double batch of this spinach lasagna to do just that.

This is the deal: although you may be freezing it, fresh ingredients are a must. You’ll be glad you didn’t go for jarred spaghetti or dried herbs. The exception to this is the spinach. Frozen works better than the fresh stuff. Why all these contradictions when it comes to making lasagna, I don't know.

No need to thaw the lasagna before baking, but obviously it will need a little longer in the oven.

For a nice homemade marinara, just cook a little minced garlic on the stove top in some olive oil, and add a can of diced tomatoes. I usually use the ones pre-seasoned with Italian herbs. Add your own fresh herbs to taste, letting the sauce simmer until thickened.

This recipe mixes cottage cheese with ricotta to reduce the fat, and also calls for part-skim mozzarella. You can use all cottage cheese for even greater calorie reduction, but I would use the fat-free mozzarella. It’s pretty gross and just not worth it. With the part-skim, however, you’ll never notice the skimp.

Spinach lasagna
Ingredients:
1 Tbsp. olive oil
2, 10-ounce packages frozen chopped spinach
1 tsp. oregano
1 tsp. basil
1 Tbsp. garlic, minced
marinara sauce (homemade or jar)
1 ½ C. water
1 C. fat-free cottage cheese
1 C. ricotta cheese
1, 8-ounce package mozzarella cheese, grated
½ C. fresh parsley
1 egg
1 package, 8 ounces lasagna noodles

Directions:
Over medium heat, sauté spinach, oregano, basil and garlic in olive oil. Add half of the marinara and water. Simmer for 15 to 20 minutes. Meanwhile, mix cottage cheese, ricotta, half of the mozzarella, parsley and egg.

Place a layer of remaining marinara in bottom of a baking pan, reserving the rest for the top. Place a row of uncooked noodles on top and add spinach-marinara mixture and then cheese mixture. Repeat, ultimately finishing with a row of noodles. Add remaining marinara and remaining shredded mozzarella as final top layer.

Bake covered in foil for 50 minutes at 350 degree. Uncover and bake another 10 minutes or until cheese is slightly browned.