Vegetarian Lasagne

Serves: 8
Total Calories: 237


10 lasagna noodles
1 pound spinach
1 tablespoon butter
1 cup carrot, grated
1/2 cup onion chopped
1/4 pound mushrooms sliced
1 (15-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1 (2 1/2-ounce) can olives ripe, drained and sliced
1 teaspoon oregano crushed
1 teaspoon basil crushed
2 cups cottage cheese
1 egg beaten
2 cups Monterey Jack cheese, shredded


Cook lasagne noodles according to package instructions. Drain, rinse, and set aside in fresh clear water. In meantime, wash and trim spinach rinse several times, then drain and place spinach leaves, without shaking off excess water, into large saucepan. Cover and cook over medium heat until steam forms, then reduce heat and cook 5 minutes. Drain well set aside.
In large heavy saucepan, melt butter and saute carrots, onion, and mushrooms until tender but not brown. Stir in tomato sauce, tomato paste, ripe olives, oregano, and basil set aside. Combine cottage cheese and beaten egg.
In greased 13x9x3-inch pan, layer half each of noodles, spinach, sauce, cottage cheese mixture, and Monterey Jack cheese. Repeat layers ending with shredded cheese. Bake at 375 degrees F. for 30 minutes. Let stand 15 minutes before serving.
Note: If desired, lasagne may be assembled as described, using uncooked noodles and allowing casserole to stand in refrigerator for several hours before baking. Cover with double thickness of aluminum foil and bake for 1 hour. Or casserole may be baked in microwave at full power for 15 to 20 minutes, turning every 5 minutes.

Nutritional Facts:

Serves: 8
Total Calories: 237
Calories from Fat: 107

This Vegetarian Lasagne recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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