This recipe is loaded with fresh veggies and it is up to you whether to include some Italian sausage...or, not. It is a great light meal with crusty bread and a salad!INGREDIENTS:
10 lasagna noodles (whole wheat)
1 lb. ground, hot Italian sausage (optional)
1 lb. fresh spinach
4 oz. black olives, chopped
1 c. grated carrot
1/2 c. chopped onion
1-2 garlic cloves, chopped
1 T. extra virgin olive oil
1 - 15oz. can tomato sauce
1 - 6 oz. can tomato paste
1/2 t. oregano
2 c. cottage cheese (drained)
16 oz. monterey jack cheese, shredded
Cook lasagna noodles in boiling, unsalted water for 8-10 min. or till tender; drain.
Lightly brown Italian sausage, drain.
Rinse spinach well.
In saucepan cook spinach covered w/o water except for the drops on leaves.
Reduce heat when steam forms.
Cook 3-5 min. turning occasionally.
In large skillet cook mushrooms, carrot & onion in oil till tender - not brown.
Stir in tomato sauce, paste, olives & oregano.
Spray a 13x9x2 baking dish with olive oil.
Layer half each of the noodles, sausage, cottage cheese, spinach, cheese & sauce.
Top with Parmesean.
Bake in a 375 degree oven for 30-40 min. Let stand 10 minutes before serving. Serves 8.