"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Teri's Vegetarian Lasagne Recipe

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This recipe for Teri's Vegetarian Lasagne, by , is from Generations of Love, Memories and Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teri Thompson
Added: Friday, September 30, 2005


10 lasagne noodles
2 pks 10 oz frozen chopped spinach
1/2 cup chopped onions
1 tbls oil
1 cup grated raw carrots
2 cups sliced fresh mushrooms
1 can 15oz tomato sauce
1 can 6 oz tomato paste
1/2 cup chopped pitted ripe olives
1 1/2 teaspoon dries oregano
2 cups creamy style cottage cheese
1 lb sliced monteray jack cheese

Place noodles in a pot of salted boiling water and cook for 8 to 10 minutes. Drain prepared spinach according to pkg directions. Mean while saute onions in oil until soft. Add carrots and mushrooms; cook until crisp or tender.
Stir in tomato sauce, paste, olives and oregano. Butter or grease a 13x9x2 inchcasserol pan. Layer in one half of each: noodles, cottage cheese, spinach, sauce mixture and 1/3 of the cheese slices. Repeat, placing remaining cheese on top. Bake in 375 degree oven for 30 minutes, sprinkle with parmesan cheese before placing in oven.




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