Naked lasagna after baking.
Yield: 4 very generous Servings or six to eight normal ones. Especially if you have side dishes and a salad.
3 cups Rotini (curly) Noodles--measure before cooking
1 cup plain (not vanilla) Yogurt
1 cup cottage cheese
1 1/2 cup cheddar cheese, divided
10 oz box frozen chopped spinach, thawed*
1/2 cup minced onions--one medium onion, a medium onion makes a heaping one half cup, which is fine.
1½-cup shredded cheddar cheese—divided
1/2 tsp. salt
pepper
Preheat oven to 400°. Squeeze about half of water out of the spinach. Set aside. Cook noodles until tender, drain. Combine yogurt, cottage cheese, 1 cup cheese, spinach, onions and salt and pepper to taste. Stir in noodles. Pour into an 8 or 9 inch baking dish. Cover and bake 25-35 minutes. Uncover, top with remaining 1/2 cup cheese and bake until cheese is melted and browned a bit.
*If I plan ahead I thaw my spinach, right in the box, in the fridge for a day. If not, I dump it in a pan of boiling water, remove the pan from the heat and let sit a few minutes, breaking the spinach apart with a knife or a fork.
