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Yummy Vegetable Lasagna Recipe

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This recipe for Yummy Vegetable Lasagna, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Groah
Added: Saturday, August 11, 2007


10 lasagna noodles, uncooked
2 c. sliced fresh mushrooms
1 c. grated carrot (about 1 large)
1/2 c. chopped onion
1 tbsp. olive oil
1 (15 oz.) can tomato sauce
1 (12 oz) can tomato paste
1 (4.5 oz.) can chopped ripe olives, drained green chilies, undrained
1 1/2 tsp. dried oregano
2 c. cottage cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
4 c. (16 oz.) shredded Monterey Jack cheese
1 (3 oz.) pkg. refrigerated shredded Parmesan cheese

Cook noodles according to package directions. Drain and set aside. Cook mushrooms, carrot, and onion in olive oil over medium high heat, stirring constantly, until tender. Stir in tomato sauce and next 4 ingredients.
Place half of lasagna noodles in a greased 13x9x2 inch baking dish or pan. Layer with half each of cottage cheese, spinach, tomato sauce mixture, Monterey Jack cheese, and parmesan cheese. Repeat layers. Bake at 375 F. for 45 minutes or until bubbly. Let stand 10 minutes before serving.




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