List of Ingredients
16 lasagna noodles, cooked, drained & rinsed in cold water
32oz. fresh spinach, washed, stems removed; or subs. 4 boxes
frozen leaf spinach, thawed
4 cloves garlic, minced
4 c. sliced fresh mushrooms
2 c. grated carrot
2 c. chopped onion
1 c. pitted ripe olives, sliced*
4 T. chopped fresh parsley
few T. sauteing liquid
2 8-oz. can tomato sauce
2 6-oz. can tomato paste
28-32 oz. crushed tomatoes
2 tsp dried oregano
2 tsp dried basil
16 oz. cottage cheese, mixed with
16 oz. ricotta cheese
2-4 tsp grated lemon peel, added to cottage/ricotta cheese (optional)
32 oz. grated white cheese - monteray jack, mozzarella, or combo
Parmesan cheese to sprinkle on top
Preheat oven 375 deg. F.
Cook spinach (if fresh) in small amt of liquid in large skillet until wilted; set aside.
In skillet in sauteing liquid, cook garlic a few minutes, then add onions, carrots, mushrooms, basil, oregano
and parsley; cook until tender.
Add all tomato products and olives; cook over low heat till heated through (5-8 min.).
Lightly oil 2 lasagna pans.
Combine riccota/cottage cheese with beaten eggs.
Spread a tiny amt. of veggie sauce mixture on bottom, just to moisten noodles; then using half the ingredients, layer: noodles (edges slightly overlapping), cottage/ricotta cheese mixture, spinach (spread leaves out as much as possible), grated white cheese, and sauce.
Repeat for second layer with other half of ingredients.
Sprinkle top with grated parmesan.
Bake for 30-35 minutes (may need to put foil under to catch drips), remove from oven and allow to set for about 10 min. before serving.