Vegetarian Lasagna

Name: Vegetarian Lasagna
Ingredients: 10 lasagna noodles; 2 (10 oz. each) pkg. frozen chopped spinach; 1/2 c. chopped onion; 1 Tbsp. oil; 1 c. grated raw carrots; 1 1/2 tsp. dried oregano; 2 c. cream-style cottage cheese; 1 lb. sliced Monterey Jack cheese; 2 c. sliced fresh mushrooms; 1 (15 oz.) can tomato sauce; 1 (6 oz.) can tomato paste; 1/2 c. chopped pitted ripe olives; 1/3 c. grated Parmesan cheese

13 ingredients

13 steps

Ingredients

10 lasagna noodles
2 (10 oz. each) pkg. frozen chopped spinach
1/2 c. chopped onion
1 Tbsp. oil
1 c. grated raw carrots
1 1/2 tsp. dried oregano
2 c. cream-style cottage cheese
1 lb. sliced Monterey Jack cheese
2 c. sliced fresh mushrooms
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1/2 c. chopped pitted ripe olives
1/3 c. grated Parmesan cheese

Directions

1

Place noodles in a pot of boiling salt water and cook 8 to 10 minutes.
2

Drain.
3

Prepare spinach from package.
4

Saute onion in oil until soft.
5

Add carrots and mushrooms.
6

Cook until crisp and tender.
7

Stir in tomato sauce, tomato paste, olives and oregano. Butter a 13 x 9 x 2-inch casserole.
8

Layer in one-half each of noodles, cottage cheese, spinach, sauce mixture and 1/3 of the cheese slices.
9

Repeat.
10

Place remaining third of Monterey Jack on top.
11

Sprinkle with Parmesan cheese.
12

Bake in preheated 375° oven for 30 minutes.
13

Serves 8.