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Vegetable Lasagna Recipe

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

Jim Smith
Added: Saturday, January 5, 2008


10 lasagna noodles
2 cups sliced fresh mushrooms
1 cup grated carrot
1/2 cup chopped onion
1 tbsp. olive oil
1 (15oz) can tomato sauce
1 (12oz) can tomato paste
1 (4.25 oz) can chopped ripe olives, drained
1 (4.25 oz) can chopped green chilies, undrained
1 1/2 tsp. dried oregano
2 cups cottage cheese (I use ricotta)
1 (10oz) frozen spinach, thawed and drained well
4 cups (16oz) shredded Monterey Jack cheese
1 (3oz) package of 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 cooked lasagna noodles in a greased 9x13 pan.
Layer with half each of cottage cheese, spinach, tomato
sauce mixture, Monterey jack and parmesan cheese. Repeat

Bake 375 for 45 minutes or until bubbly. Let stand 10
minutes before serving.

Number Of Servings:
Number Of Servings:




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