Prep Time: 45 minutes
Cook Time: 30-40 minutes
Servings: 8
Yield: 9×13 inch pan
Submitted by quickchef
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- 10 whole-wheat lasagna noodles
- 5 ounces fresh spinach
- 1/2 pound fresh mushrooms
- 1 cup shredded carrots
- 1 medium onion, chopped
- 2 or more cloves garlic (minced)
- 1 tablespoon olive oil
- 1 cup grated Parmesan cheese
- 1 – 15 ounce can tomato sauce
- 1 – 12 ounce can tomato paste
- 1 1/2 teaspoons oregano
- 1 teaspoon basil
- 3 cups cottage cheese
- 2 eggs
- 1 pound shredded mozzarella or Monterrey Jack cheese
DIRECTIONS
Cook noodles for 7 minutes & drain. Saute mushrooms, carrots, onions and garlic in olive oil until tender. Stir in tomato sauce and tomato paste. Add oregano and basil.
In separate bowl, combine cottage cheese and egg. In 9×13 inch pan, layer noodles, 1/2 cottage cheese mixture, layer of spinach, 1/2 of sauce mixture, and 1/2 mozzarella. Repeat layers. Sprinkle top with Parmesan cheese. Bake at 375 degrees F for 30-40 minutes.