Introduction: Vegetarian (or, Not) Lasagna

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

Parmesean


PROCESS:

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.  Repeat layers.   Top with Parmesean.

Bake in a 375 degree oven for 30-40 min.  Let stand 10 minutes before serving.  Serves 8.


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