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Vegetarian Lasagna

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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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