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Florentine Vegetarian Lasagna

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  Lasagna noodles 9
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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Florentine Vegetarian Lasagna Recipe