List of Ingredients
8-10 lasagna noodles, cooked, drained & rinsed in cold water
16 oz. fresh spinach, washed, stems removed; or substitute
2 boxes frozen leaf spinach, thawed
2 cloves garlic, minced
2 c. sliced fresh mushrooms
1 c. grated carrot
1 c. chopped onion
1/2 c. pitted ripe olives, sliced*
2-3 T. chopped fresh parsley
few T. sauteing liquid
1 8-oz. can tomato sauce
1 6-oz. can tomato paste
14-16 oz. crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
8 oz. Low Fat/Fat Free cottage cheese, mixed with
8 oz. LF/FF ricotta cheese
1-2 tsp grated lemon peel, added to cottage/ricotta cheese (optional)
16 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 13x9x2 baking dish.
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. Freezes well.