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Vegetarian Lasagna

fast.cook's picture
Ingredients
  Fresh spinach 1⁄2 Pound, torn
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Grated carrot 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Cooking oil 1 Tablespoon
  Canned tomato sauce 8 Ounce (1 Can)
  Tomato paste 1⁄3 Cup (5.33 tbs)
  Chopped pitted ripe olives 1⁄4 Cup (4 tbs)
  Dried oregano 1 1⁄2 Teaspoon, crushed
  Garlic salt 1⁄4 Teaspoon
  Lasagna noodles 5 Ounce, cooked and drained
  Dry curd cottage cheese 1 Cup (16 tbs)
  Monterey jack cheese 8 Ounce, sliced
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Microwaving
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday

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