Introduction: Vegetarian (or, Not) Lasagna

Picture of 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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