Vegetarian Lasagna

(photo updated dec 2009)
This is my go-to lasagna recipe. It is so easy and chock full of veggies. It is also versatile, you can used canned mushrooms instead of fresh, frozen spinach instead of fresh, canned pasta sauce, etc. It is good!


Vegetarian Lasagne adapted from Managing your Meals by Winnifred Jardine
6 oz whole wheat lasagne noodles, (6 noodles)
1 pd fresh spinach
1 Tbls butter
1 cup grated carrot (about 1 carrot)
1/2 cup chopped onion
1/4 pd sliced fresh mushrooms
1- 15 oz can tomato sauce
1-6 oz can tomato paste
1-2 1/4 oz can sliced black olives, drained
1 tsp crushed dried oregano
1 tsp crushed dried basil
2 cups cottage cheese
1 egg, beaten
2 cups shredded mozzarella cheese

Cook lasagne noodles according to pkg directions. Meanwhile, rinse spinach and place in saucepan. Cover and cook over medium heat until steam forms, then reduce heat and cook for a few minutes. Drain and set aside. In a large heavy saucepan, melt butter and saute carrots, onion, and mushrooms, until tender but not brown. Stir in tomato sauce, tomato paste, olives, oregano and basil. set aside. Combine cottage cheese and egg.

In a 9 by 13 inch pan sprayed with cooking spray, layer half each of noodles, spinach, sauce, cottage cheese mixture, and shredded mozzerella. Repeat layers ending with shredded cheese. Bake at 375 degrees F for 30 minutes. Let stand 15 minutes before serving.