Veggie Lasagna
Lori Hytjan
This is a great dish for all the non-meat eaters!!
ingredients
- 1 Tbsp olive oil
- 2 cups sliced fresh mushrooms
- 1 cup grated carrots
- 1/2 cup onion, chopped
- 1 pound tomato sauce
- 6 oz tomato paste
- 1/2 cup black olives, sliced
- 2 tsp oregano
- 10 raw lasagna noodles (8oz)
- 1 pound cottage cheese
- 1 pound fresh spinach
- 1 pound grated monterey Jack cheese
- 1 ounce Parmesan cheese
directions
- 1
Preheat oven to 375°F.
- 2
Cook mushrooms, carrots, and onion in oil until tender.
- 3
To the veggies, add tomato sauce, tomato paste, black olives and oregano and let simmer for 10-15 minutes.
- 4
In 9x13-inch pan-greased, layer 1/2 sauce, noodles, cottage cheese, spinach, and jack cheese. Repeat.
- 5
Cover and bake 1 to 1-1/2 hours.
- 6
Let stand 15 minutes before cutting.
notes
You will feel like there is way too much spinach, but pack it in there b/c the water from the spinach is what cooks the noodles!
Source: Lori
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