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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I like to serve this lasagna when a vegetarian friend comes to visit. It's very satisfying.Ovileda Caissie, St. Jacques, New Brunswick Ingredients:
12 uncooked lasagna noodles |
1/2 cup chopped onion |
1/4 cup chopped celery |
1 garlic clove, minced |
2 tablespoons canola oil |
1-1/2 cups sliced fresh mushrooms |
1 can (15 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
1 teaspoon sugar |
1/2 teaspoon dried oregano |
1/4 teaspoon each dried basil, thyme and pepper |
1 cup (8 ounces) 1% cottage cheese |
1 egg, lightly beaten |
2 tablespoon minced fresh parsley |
1/2 teaspoon salt |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute the onion, celery and garlic in oil until softened. Add the mushrooms; cook for 2-3 minutes. Stir in tomato sauce, tomato paste, sugar and seasonings; simmer for 10 minutes. In a bowl, combine the cottage cheese, egg, parsley and salt.
2. Drain noodles. Spread 1/2 cup of the sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four noodles, half of the cottage cheese mixture, half of the spinach, a third of the remaining sauce and a third of the mozzarella. Repeat layers.
3. Top with remaining noodles, sauce, mozzarella and Parmesan. Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer. Let lasagna stand for 15 minutes before cutting. Yield: 12 servings.
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