Vegetarian Lasagna Recipe
Ingredients
1/2 pound fresh spinach, torn
1 cup sliced fresh mushrooms
1/2 cup grated carrot
1/4 cup chopped onion
1 tablespoon cooking oil
1 8-ounce can tomato sauce
1/3 cup tomato paste
1/4 cup chopped pitted ripe olives
1 1/2 teaspoons dried oregano, crushed
1/4 teaspoon garlic salt
5 ounces lasagna noodles, cooked and drained
1 cup dry curd cottage cheese
8 ounces Monterey Jack cheese, sliced
Grated Parmesan cheese
Directions
In 1 1/2 quart casserole, cook spinach with water that clings, covered, at HIGH for 5 minutes, stirring once.
Drain and set aside.
In same casserole, cook mushrooms, carrot, onion, and oil, covered, at HIGH for 5 minutes or till tender, stirring once.
Stir in tomato sauce, tomato paste, ripe olives, oregano, and garlic salt.
Cook, covered, at MEDIUM (5) for 10 minutes.
In greased 8 x 8 x 2 inch baking dish, layer half each of the noodles, cottage cheese, spinach, Monterey Jack cheese, and sauce mixture; repeat layers.
Cook, covered, at MEDIUM (5) for 20 minutes or till heated through, giving dish half turn once.
Let stand 10 minutes.
Pass Parmesan cheese.
Drain and set aside.
In same casserole, cook mushrooms, carrot, onion, and oil, covered, at HIGH for 5 minutes or till tender, stirring once.
Stir in tomato sauce, tomato paste, ripe olives, oregano, and garlic salt.
Cook, covered, at MEDIUM (5) for 10 minutes.
In greased 8 x 8 x 2 inch baking dish, layer half each of the noodles, cottage cheese, spinach, Monterey Jack cheese, and sauce mixture; repeat layers.
Cook, covered, at MEDIUM (5) for 20 minutes or till heated through, giving dish half turn once.
Let stand 10 minutes.
Pass Parmesan cheese.
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