Wednesday, January 26, 2011

vegetable lasagna

2 tsp. olive oil
approximately 2-3 cups vegetables -- I usually do 10 oz. chopped spinach, 1 small diced onion, 5-6 oz. sliced mushrooms, and 1 medium sized grated carrot
1 jar spaghetti sauce
9 lasagna noodles, cooked
1 cup cottage cheese
2 cups shredded mozzarella, reserve 1/2 cup for the top
1/2 cup parmesan cheese

Saute the onions, carrots and mushrooms until softened, add spinach and heat through. Add the sauce and simmer 10 minutes. Spread about 1/2 cup of sauce in the bottom of a 9x13 pan. Layer 1/3 noodles, 1/3 cheese, 1/3 sauce; repeat until all layers are finished. Sprinkle with remaining cheese. Bake, covered at 350 degrees for 30 minutes; uncover and bake for 10 minutes longer.

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