Florentine Vegetarian Lasagna Recipe
Stop looking for a winning Vegetarian Lasagna recipe, you just found it. European Vegetarian Lasagna is served as a tasty Main Dish. Now won't you thank me for sharing this Vegetarian Lasagna recipe.
Ingredients
9 lasagna noodles
2 cups sliced fresh mushrooms
1 cup coarsely shredded carrot
1/2 cup chopped onion
1 tablespoon cooking oil
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1/2 cup chopped pitted ripe olives
1 1/2 teaspoons dried oregano, crushed
2 cups cream-style cottage cheese (16 ounces), drained
1 slightly beaten egg
2 cups shredded Monterey Jack cheese (8 ounces)
1 10-ounce package frozen chopped spinach, thawed and well drained
Grated Parmesan cheese
Directions
1 Grease a 3-quart rectangular baking dish. Set aside.
2 Cook lasagna noodles according to package directions; drain and set aside.
3 Meanwhile, in a medium saucepan cook mushrooms, carrot, and onion in hot oil until tender. Stir in tomato sauce, tomato paste, olives, and oregano. In a medium mixing bowl stir together cottage cheese and egg. Set aside 1/4 cup of the Monterey Jack cheese.
4 In the prepared baking dish layer one-third of the lasagna noodles, one-third of the cottage cheese mixture, one-third of the spinach, one-third of the remaining Monterey Jack cheese, and one-third of the tomato mixture; repeat the layers twice. Sprinkle with the reserved Monterey Jack cheese.
5 Bake, uncovered, in a 375° oven for 30 minutes or until heated through. Let stand 10 minutes before serving. Pass Parmesan cheese.
2 Cook lasagna noodles according to package directions; drain and set aside.
3 Meanwhile, in a medium saucepan cook mushrooms, carrot, and onion in hot oil until tender. Stir in tomato sauce, tomato paste, olives, and oregano. In a medium mixing bowl stir together cottage cheese and egg. Set aside 1/4 cup of the Monterey Jack cheese.
4 In the prepared baking dish layer one-third of the lasagna noodles, one-third of the cottage cheese mixture, one-third of the spinach, one-third of the remaining Monterey Jack cheese, and one-third of the tomato mixture; repeat the layers twice. Sprinkle with the reserved Monterey Jack cheese.
5 Bake, uncovered, in a 375° oven for 30 minutes or until heated through. Let stand 10 minutes before serving. Pass Parmesan cheese.
