Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Friday, May 22, 2015
News Search   

Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Andrea Hopkins Conner
  • 1 pkg (10 oz.) frozen chopped spinach
  • 2 cups low-fat cottage cheese
  • 2 cups low-fat mozzarella cheese, shredded
  • 1 egg
  • 1â�„8 teaspoon pepper
  • 3â�„4 teaspoon oregano
  • Salt to taste
  • 1â�„2 cup diced carrots
  • 1 jar (32 oz.) spaghetti sauce
  • 9 uncooked lasagna noodles
  • 1 cup water
In a large bowl mix thawed and drained spinach, cottage cheese, 1 cup mozzarella, egg and seasonings. Stir carrots into the spaghetti sauce; set aside. Preheat oven to 350 degrees. Spray a lasagna tray or 13- by- 9-inch baking dish with nonstick cooking spray. Layer 1�2 cup sauce, 3 noodles and 1�2 cheese mixture. Repeat layer. Top with remaining noodles then sauce and sprinkle with 1 cup of mozzarella. You can also sprinkle grated Parmesan cheese on top. Pour water around the edges and put a few toothpicks on top. (If you use cooked noodles, you don’t have to add water.) This will prevent the cheese from sticking to the foil. Cover with foil and bake for 1 hour or until lasagna is bubbly.
(This recipe was contributed as part of a "Cook of the Week" feature.)

Rives S. Brown Realtors - Click for Website
Joe Cobbe CPA - Click for Website
PHCC - Click for Website
The Spencer Group - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
Lockman & Associates - Click for Website
The Eye Site - Click for Website
New College Institute - Click for Website