Categories: Casserole, Italian, Lasagna, Main Dish, Vegetarian
Ingredients
- 10 lasagna noodles
- 2 cups sliced fresh mushrooms
- 1 cup grated carrot
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 1 (15 ounce) cans tomato sauce
- 1 (12 ounce) cans tomato paste
- 1 (4 1/2 ounce) cans chopped ripe olives, drained
- 1 (4 1/2 ounce) cans chopped green chilies, drained
- 1 1/2 teaspoons dried oregano
- 2 cups cottage cheese
- 1 (10 ounce) packages frozen chopped spinach, thawed and well drained
- 4 cups shredded monterey jack cheese
- 1 (3 ounce) packages refrigerated grated parmesan cheese
Directions
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Cook noodles according to package directions; drain and set aside.
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Cook mushrooms, carrot, and onion in olive oil over medium-high heat, stirring constantly, until tender.
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Stir in tomato sauce and next 4 ingredients. Place half of cooked lasagna noodles in a greased 13 × 9 × 2 inch baking dish.
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Layer with half each of cottage cheese, spinach, tomato sauce mixture, Monterey Jack cheese, and Parmesam cheese.
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Repeat layers.
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Bake at 375 degrees for 45 minutes or until bubbly.
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Let stand 10 minutes before serving.