Tuesday, October 19, 2010

Vegetable Lasagna

The infamous Christmas recipe, aka the one I always request when home for Christmas vacation. Courtesy of Janny and Mom.

1 - 8 oz. package lasagna noodles
2 - 10 oz. pkgs. frozen chopped spinach
2 c. fresh sliced mushrooms
1 c. grated carrot
1/2 c. chopped onion
1 T. oil
2 - 8 oz. cans tomato sauce
1 - 6 oz. can tomato paste
1 1/2 t. oregano
2 c. cottage cheese, drained
1 lb. Monterey Jack cheese, grated

Cook noodles in boiling unsalted water for 8 - 10 minutes or until barely tender.  Drain and set aside.  Cook spinack 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, and oregano.  Simmer a few minutes.

In greased 9X13 pan, layer half the noodles, cottage cheese, spinach, Jack cheese, and sauce mixture.  Repeat the layers reserving 1/2 cup of cheese for the top.  Sprinkle with Parmesan.  Bake at 375 degrees for 30 minutes  Let stand 10 minutes before serving.  Freezes well.

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