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    Vegetable Lasagne

    The original recipe was clipped from a magazine several years ago. I've changed it so much through the years I call the final results my own.



    List of Ingredients


    • 1 cup chopped onion
    • 1/2 cup diced carrot
    • 1/2 cup diced celery
    • 3 cloves garlic
    • 2 tablespoons olive oil
    • 1 - 28 oz. can tomatoes -- chopped up
    • 2 tablespoons wine, lemon juice, or wine vinegar
    • 1 small can tomato paste
    • 1 tablespoon oregano
    • 1 tablespoon rosemary
    • 1 teaspoon basil
    • 1/2 teaspoon thyme
    • 1/2 teaspoon black pepper
    • 2 cups sliced mushrooms
    • 1 tablespoon brown sugar
    • 1 pint cottage cheese
    • 3/4 pound mozzarella cheese -- thinly sliced
    • Parmesan cheese
    • 1 package frozen chopped spinach -- optional
    • 1/2 package lasagne noodles -- cooked


    Instructions


    1. Sauté onion, carrots, celery and garlic in olive oil.
    2. Add tomatoes, wine, tomato paste and seasonings.
    3. Cover and simmer several hours. (or throw it in a crockpot on low for the day)
    4. After 2-3 hours, add mushrooms and brown sugar. Simmer until thick.
    5. In an oiled 13
    6. Mix sauce with cottage cheese and smooth 1/2 over noodles.
    7. Top with Mozzarella and Parmesan cheeses. Add layer of spinach if desired.
    8. Repeat layers, ending with Mozzarella and Parmesan.
    9. Bake @ 350° until browned and bubbly, 30-40 minutes.


    Final Comments


    Serves 8 hungry people.

 

 

 


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