|Onion||1 Large, chopped|
|Carrots||1⁄2 Pound, shredded|
|Mushrooms||1⁄2 Pound, chopped|
|Small curd cottage cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Spaghetti sauce||15 1⁄2 Ounce, divided (1 Jar)|
|Lasagna noodles||6 , cooked|
|Frozen chopped spinach||10 Ounce, thawed and drained|
|Tomatoes||1⁄2 Pound, peeled and chopped|
|Mozzarella cheese||2 Cup (32 tbs), shredded|
In 2 quart casserole, combine onion, carrots and mushrooms.
Microwave at high (10) 5 to 8 minutes until vegetables are tender.
Drain and set aside.
In small mixing bowl, combine cottage cheese, eggs, parmesan cheese and oregano.
In 2-quart oblong glass baking dish, layer half of spaghetti sauce, 3 lasagna noodles, all onion carrot mushroom mixture and half of cheese mixture.
Cover with remaining noodles, spaghetti sauce, spinach and cheese mixture.
Top with tomatoes and mozzarella cheese.
Microwave at high (10) 17 to 20 minutes.
TO COOK BY COMBINATION: Insert metal acces sory rack.
Preheat oven to 300°F.
Cook on Combination Code 3, 25 to 30 minutes.
TO COOK BY CONVECTION: Insert metal accessory rack.
Preheat oven to 325°F.
Bake for 35 to 45 minutes.