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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