Recipe for Vegetarian Lasagna


    Vegetarian Lasagna

    1 (8 ounce) package lasagna noodles
    2 (10 ounce) packages chopped spinach
    2 cups sliced fresh mushrooms
    1 cup grated carrot
    1/2 cup chopped onion
    1 tablespoon oil
    2 (8 ounce) cans tomato sauce
    1 (6 ounce) can tomato paste
    1/2 cup chopped black olives
    1 1/2 teaspoons oregano
    2 cups cottage cheese, drained
    1 pound Monterey jack cheese, shredded
    Parmesan cheese

    Cook noodles in boiling unsalted water for 8 to 10 minutes or until tender; drain and set aside.

    Cook spinach according to package directions and drain well.

    In a saucepan cook mushrooms, carrot and onion in oil until tender. Stir in tomato sauce, tomato paste, olives and oregano.

    In a greased 13 x 9-inch baking dish, layer half the noodles, cottage cheese, spinach, Jack cheese and sauce mixture; repeat the layers, reserving about 1/2 cup cheese for the top. Sprinkle with Parmesan cheese. Bake at 375 degrees F for 30 minutes. Let stand for 10 minutes before serving. Freezes well.