Florentine Vegetarian Lasagna Recipe


Difficulty LevelEasyCuisine


 Lasagna noodles9
 Sliced fresh mushrooms2 Cup (32 tbs)
 Coarsely shredded carrot1 Cup (16 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Cooking oil1 Tablespoon
 Canned tomato sauce15 Ounce (1 Can)
 Canned tomato paste6 Ounce (1 Can)
 Chopped pitted ripe olives1⁄2 Cup (8 tbs)
 Dried oregano1 1⁄2 Teaspoon, crushed
 Cream style cottage cheese16 Ounce, drained (2 Cups)
 Slightly beaten egg1
 Shredded monterey jack cheese8 Ounce (2 Cups)
 Frozen chopped spinach10 Ounce, thawed and well drained (1 Package)
 Grated parmesan cheese1 Tablespoon


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.