Vegetarian Lasagne
- 10 lasagne noodles
- 1/2 c. chopped onion
- 1 Tbsp. oil
- 1 c. sliced green zucchini
- 1 (6 oz.) can tomato paste
- 1 1/2 tsp. dried oregano
- 2 c. cream-style cottage cheese
- 1 lb. sliced Monterey Jack cheese
- 2 (10 oz.) pkg. frozen chopped spinach
- 2 c. sliced fresh mushrooms
- 1 (15 oz.) can tomato sauce
- 1/2 c. chopped pitted black olives
- 1/4 c. grated Parmesan cheese
- Cook noodles in boiling water for 10 minutes; drain. Defrost spinach. Saute onion in oil until soft. Add zucchini and mushrooms and cook until tender. Stir in tomato sauce, tomato paste, olives and oregano. Butter a 13 x 9 x 2-inch casserole. Layer in 1/2 each of noodles, cottage cheese, spinach, sauce mixture and 1/3 of the cheese slices. Repeat, placing remaining third of Monterey Jack on top. Sprinkle with Parmesan cheese and bake in preheated 375u0b0 oven for 30 minutes. Serves 8.
noodles, onion, oil, green zucchini, tomato paste, oregano, creamstyle, sliced monterey jack cheese, spinach, mushrooms, tomato sauce, black olives, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=22183 (may not work)