Vegetarian Lasagne

Name: Vegetarian Lasagne
Ingredients: 10 lasagne noodles; 2 (10 oz. each) pkg. frozen chopped spinach; 1/2 c. chopped onion; 1 Tbsp. oil; 1 c. grated raw carrots; 2 c. sliced fresh mushrooms; 1 (15 oz.) can tomato sauce; 1 (6 oz.) can tomato paste; 1 1/2 tsp. dried oregano; 2 c. cream-style cottage cheese; 1 lb. sliced Monterey Jack cheese; 1/4 c. grated Parmesan cheese

12 ingredients

11 steps

Ingredients

10 lasagne noodles
2 (10 oz. each) pkg. frozen chopped spinach
1/2 c. chopped onion
1 Tbsp. oil
1 c. grated raw carrots
2 c. sliced fresh mushrooms
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 1/2 tsp. dried oregano
2 c. cream-style cottage cheese
1 lb. sliced Monterey Jack cheese
1/4 c. grated Parmesan cheese

Directions

1

Cook noodles in boiling salted water for 8 to 10 minutes. Drain.
2

Thaw spinach.
3

Saute onion in oil until soft.
4

Add carrots and mushrooms; cook until crisp-tender.
5

Stir in tomato sauce, paste and oregano.
6

Grease a 13 x 9-inch casserole.
7

Layer 1/2 of noodles, cottage cheese, spinach, sauce mixture and 1/2 of the cheese slices.
8

Repeat, placing remaining 1/2 of Monterey Jack on top.
9

Sprinkle with Parmesan cheese.
10

Bake in preheated 375° oven for 30 minutes.
11

Serves 8.