Florentine Vegetarian Lasagna
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Coarsely shredded carrot||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
|Canned tomato sauce||15 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Chopped pitted ripe olives||1⁄2 Cup (8 tbs)|
|Dried oregano||1 1⁄2 Teaspoon, crushed|
|Cream style cottage cheese||16 Ounce, drained (2 Cups)|
|Slightly beaten egg||1|
|Shredded monterey jack cheese||8 Ounce (2 Cups)|
|Frozen chopped spinach||10 Ounce, thawed and well drained (1 Package)|
|Grated parmesan cheese||1 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.