Spinach lasagna

Yield: 6 servings

Measure Ingredient
3 tablespoons Vegetable oil
½ pounds Lasagna noodles
2 eaches Garlic cloves, minced
1 medium Onion. chopped
2 eaches Tomatoes, chopped
10 mediums Mushrooms, sliced
½ teaspoon Oregano
½ teaspoon Basil
½ teaspoon Rosemary
2 tablespoons Chopped fresh parsley
1 pounds Washed spinach
1 cup Cottage cheese
½ cup Grated parmesan
8 ounces Grated mozzarella

Cook noodles till al dente. Drain & set aside. Preheat oven to 350F.

Heat oil in a large skillet & saute onion, garlic, tomatoes & mushrooms. When onion is translucent, add herbs. Chop the spinach & add to the skillet & stir till it is wilted. Simmer.

Reserving ½ c mozzarella, in a large bowl combine the cheeses. Pour vegetables into the cheese mixture & mix thoroughly. Layer noodles alternately with the vegetable-cheese in an 8x13-inch baking pan.

Top with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10 minutes before serving.

Frances Moore Lappe, "Diet for a Small Planet"

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