Directions

Step-by-step instructions

1. In a large pot, heat 1 TBS of olive oil over medium heat.
2. Add the finely chopped onion and minced garlic. Stir until the onion is caramelized and golden brown.
3. Once the onion is caramelized, add the tomato puree, water, salt, pepper, oregano, and basil. Stir everything together and bring it to a simmer.
4. Let it simmer for about 10 to 15 minutes until reduced by one-third, and the onion is completely soft. Remove from heat and blend until smooth.
5. If using fresh spinach, boil water with a pinch of salt in a large pot. Add the spinach for 2-3 minutes until wilted, then transfer it to icy water to cool, squeezing out excess water afterward. If using frozen spinach, simply thaw and squeeze out excess water.
6. In a large bowl, combine the prepared spinach with cottage cheese, egg, shredded mozzarella, parmesan, salt, pepper, oregano, and nutmeg. Mix until well combined.
7. Preheat your oven to 180°C (350°F).
8. Layer the bottom of a deep lasagna dish with 1 cup of tomato sauce.
9. Place 3 slices of edam cheese on the sauce, add half of the spinach filling on top, then another 3 slices of cheese, followed by another cup of sauce and the remaining spinach filling.
10. Top with the rest of the cheese slices, pour the remaining tomato sauce on top, and sprinkle with shredded mozzarella and parmesan.
11. Bake in the preheated oven for 20 minutes, or until a firm cheese crust forms on top. Serve with a salad and enjoy!