Vegetarian Lasagna
Superb!
8 ounces lasagna noodles 1 pound fresh (or frozen leaf) spinach 2 cups sliced fresh mushrooms 1 cup grated carrots 1/2 cup chopped onion 1 tablespoon cooking oil 1 (15-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1/2 cup chopped ripe olives 1 1/2 teaspoons oregano 2 cups (16 ounces) cream-style cottage cheese 16 ounces Monterey Jack cheese, sliced Grated Parmesan cheese
Cook lasagna noodles in boiling unsalted water for 8-10 minutes, or until tender; drain. Rinse spinach; cook covered (no extra water) for 5 minutes, turning.
In saucepan cook sliced mushrooms, carrots, and onions in hot oil till tender, but not brown. Stir in tomato sauce, tomato paste, olives, and oregano. In greased 9x13x2-inch baking dish, layer half each of the noodles, cottage cheese, spinach, Jack cheese, and sauce mixture; repeat layers, reserving several cheese slices for top. Bake at 375 degrees for 30 minutes. Let stand 10 minutes before serving. Pass the Parmesan.
Contributed by A Taste of Toronto–Ohio, That Is (Ohio)
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