You may also like
Categories:
fresh mushrooms carrots onion garlic vegetable oil fresh spinach cottage cheese eggs spaghetti sauce Parmesan cheese
Viewed: 9 - Published at: 7 years agoIngredients
- 8 oz. lasagne (uncooked)
- 8 oz. fresh mushrooms, sliced
- 2 c. grated carrots
- 1 c. onion, finely chopped
- 2 cloves garlic, minced
- 2 Tbsp. vegetable oil
- 1 (10 oz.) pkg. fresh spinach, torn into small pieces
- 2 c. cottage cheese
- 2 eggs
- 1 3/4 c. spaghetti sauce
- 1/4 c. grated Parmesan cheese
Method
- Cook lasagne according to package directions for 10 minutes; drain.
- (Separate lasagne and lay flat on wax paper or foil to keep the pieces from sticking together as they cool).
- Saute mushrooms, carrots, onion and garlic in oil in 5-quart saucepan until onion is tender, but not brown.
- Add spinach and cook for 2 to 3 minutes, stirring constantly.
- Combine cottage cheese and eggs; add to spinach mixture.
- Pour a thin layer of sauce in 9 x 13-inch pan. Arrange layer of lasagne over sauce.
- Spread half the spinach mixture over lasagne; sprinkle with 1 tablespoon of Parmesan. Repeat layer of lasagne, remaining spinach mixture and 1 tablespoon of Parmesan.
- Top with remaining lasagne and sauce.
- Sprinkle with remaining 2 tablespoons Parmesan.
- Cover with foil; bake at 375° for 25 minutes or until hot and bubbly.
- Uncover; bake 5 minutes longer.
- Let stand 10 minutes before cutting for easier handling.
