Vegetarian Lasagna

By carvalhohm

Ingredients

• SAUCE:
• 1 Box (8 noodles) of whole grain lasagna noodles.
• 2 bunches of spinach. (washed thoroughly and chopped)
• 1 6 oz.. can olives chopped
• 1 lb chopped mushrooms
• 24 ounces cottage cheese
• 8 ounces of low fat mozzarella cheese
• 4 ounces sharp cheddar cheese
• 15-oz can crushed tomatoes
• 15-oz can tomato sauce
• Tomato paste to thicken (about 4 tablespoons)
• 1 clove crushed Garlic
• 1 tsp Oregano
• 2 tsp Basil
• 1 tsp Onion Powder
• salt & pepper to taste
• See more at: http://www.dancingcarrots.com/main-dishes/vegetarian-lasagna/#sthash.JUZudxQF.dpuf

Details

Servings 1
Adapted from dancingcarrots.com

Preparation

Step 1

BOIL: Cook noodles as directed on package. Drain and set aside.

SAUTE: Saute mushrooms and spinach in a teaspoon or two of water. When done strain out all excess water and set aside for assembly.

HEAT: Combine all sauce ingredients in a large pot and slowly heat over low temperature. Set aside for assembly.

PREPARE: Grate cheese and set aside for assembly. To assemble, simply layer noodles, then sauce, then veggies and then cheese in a large (preferably deep dish) casserole dish. Repeat until all ingredients are gone or until casserole dish is full.
BAKE: Bake at 375° F for 40 minutes or until cheese is golden brown. Allow to slightly cool.

FINISH: Serve hot with whole wheat garlic bread & salad. This lasagna “sets up” much firmer after overnight refrigeration. It makes great leftovers… in fact it’s maybe better the second day!