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.
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.
