Vegetable Lasagna - cooking recipe

Ingredients

1/2 lb. fresh mushrooms, coarsely chopped
2 c. shredded carrot
1 c. chopped onion
3 Tbsp. butter or margarine, melted
2 c. small curd cottage cheese
2 eggs, lightly beaten
1/2 c. grated Parmesan cheese
3 Tbsp. chopped fresh parsley
1 tsp. dried whole oregano
1/2 tsp. dried whole basil
1 (15 1/2 oz.) jar commercial spaghetti sauce
1 (6 oz.) can tomato paste
6 lasagna noodles (uncooked)
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
2 medium tomatoes, peeled and coarsely chopped
2 c. (8 oz.) shredded Mozzarella cheese

Preparation

Saute mushrooms, carrot and onion in butter in a large skillet over medium heat until tender; drain and set aside.
Combine cottage cheese and next 5 ingredients.
Stir well and set aside. Combine spaghetti sauce and tomato paste; stir well.
Spread half of spaghetti sauce mixture in a 13 x 9 x 2-inch baking dish. Arrange 3 lasagna noodles over sauce.
Spread reserved vegetable mixture over noodles.
Spoon half of reserved cottage cheese mixture over vegetable mixture.
Arrange remaining 3 lasagna noodles over cottage cheese mixture and top with remaining sauce mixture, spinach, remaining cottage cheese mixture and chopped tomato.
To store, cover and refrigerate up to 24 hours.
To serve, bake, covered at 350\u00b0 for 40 minutes.
Uncover and sprinkle with Mozzarella cheese; bake 15 minutes or until lasagna is thoroughly heated and cheese melts.
Let stand 10 minutes before serving.
Yield:
6 to 8 servings.