Vegetarian Lasagna Recipe
1 (8 oz.) pkg. lasagna noodles
1 (6 oz.) can of tomato paste
2 cups fresh mushrooms, sliced
1/2 cup onion, chopped
2 (8 oz.) cans of tomato sauce
2 (10 oz.) pkgs. spinach, chopped
1 lb. shredded Monterey jack cheese
1 cup carrot, grated
1 tbsp. oil
1/2 cup black olives, chopped
1 1/2 tsps. oregano
2 cups of drained cottage cheese
Parmesan
Noodles should be cooked in unsalted boiling water for about 8-10 mins. or just until it is al dente then drain it well then set it aside.
Spinach should be cooked as per instructions from its package and drained well. On a medium-sized saucepan, saut� the mushrooms, onions and carrots in the oil just until they soften up.
Next, add in the tomato paste, oregano, olives & tomato sauce. Into a 13×9-inch well greased dish for baking, arrange half of lasagna noodles into 1 layer and follow with the cottage cheese, cooked spinach, Monterey Jack and the sauce mix then do this same process again but reserve half a cup of the cheese to use as a final layer.
Finish with a sprinkling of parmesan atop then bake in the oven for about 30 mins. at a temperature of 375′ F. Allow to cool down for about 10 mins. prior to serving. This dish can also be stored inside the freezer