Vegetarian lasagna #2

10 Servings

Ingredients

Quantity Ingredient
6 ounces Lasagna noodles; cooked
1 pounds Spinach; fresh
5 ounces Mushrooms; fresh
1 cup Carrots; grated
½ cup Onion; chopped
1 tablespoon Oil
15 ounces Tomato sauce
6 ounces Tomato paste
¼ cup Ripe olives; sliced
1½ teaspoon Oregano
2 cups Cottage cheese; drained
16 ounces Monterey Jack cheese; sliced

Directions

Date: Thu, 28 Mar 1996 20:11:48 -0500 John & Sherry DeRosia wrote: Rinse the spinach well. Cook in a saucepan, covered, without water execpt for the few drops of water that cling to the spinach leaves. Reduce heat when steam forms. Cook 3-5 minutes, turning leaves often. In a saucepan cook the mushrooms, carrots & onion in hot cooking oil till tender but not brown. Stir in tomato sauce, tomato paste, ripe olives and oregano. In a greased 13 x 9 x 2' pan layer half the noodles, half the cottage cheese, half the spinach, half the Monterey Jack & half the tomato sauce mixtu re Repeat the layers reserving some Monterey Jack for the top. Bake at 375 for 30 minutes. Let stand 10 min before serving. Pass the Parmesan.

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