Vegetable Lasagna
- 12 lasagna noodles (uncooked)
- 1 c. shredded carrots
- 1 Tbsp. vegetable oil
- 1 (15 oz.) can tomato sauce
- 1 (4 oz.) can sliced ripe olives, drained
- 1 tsp. dried fennel
- 2 c. cottage cheese, divided
- 1 (10 oz.) pkg. frozen spinach, drained
- 2 (8 oz.) pkg. sliced Mozzarella cheese, divided
- 2 c. sliced mushrooms
- 1/2 c. chopped onion
- 1 (18 oz.) can tomato paste
- 1 1/2 tsp. dried oregano
- grated Parmesan cheese
- Cook noodles according to package directions; drain and set aside.
- Cook mushrooms, carrots and onions in oil in a large skillet over medium heat until tender.
- Stir in tomato paste, sauce, olives and fennel.
- Bring to a boil.
- Remove from heat.
lasagna noodles, carrots, vegetable oil, tomato sauce, olives, dried fennel, cottage cheese, frozen spinach, mozzarella cheese, mushrooms, onion, tomato paste, oregano, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=429575 (may not work)