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Hearty Vegetarian Lasagna (serves 6-8)

8-10 lasagna noodles, cooked, drained & rinsed in cold water
16 oz. fresh spinach, washed, stems removed; or 2 pkgs frozen spinach, thawed
2 cloves garlic, minced
2 c. sliced fresh mushrooms
1 c. grated carrot
1 c. chopped onion
1/2 c. pitted ripe olives, sliced
2-3 T. chopped fresh parsley
few T. sauteing liquid
8 oz. can tomato sauce
6 oz. can tomato paste
14-16 oz. crushed tomatoes
1 tsp dried oregano
1 tsp dried basil
8 oz. LF/FF cottage cheese, mixed with
8 oz. LF/FF ricotta cheese
1-2 tsp grated lemon peel, added to cottage/ricotta cheese (optional)
16 oz. grated LF/FF white cheese - monteray jack, mozzarella, or combo
Parmesan cheese (FF) to sprinkle on top

Preheat oven 375 deg. F. Cook spinach (if fresh) in small amount
of liquid in large skillet until wilted; set aside. In skillet in
sauteing liquid, cook garlic a few minutes, then add onions, carrots,
mushrooms, basil, oregano and parsley; cook until tender. Add all
tomato products and olives; cook over low heat till heated through
(5-8 min.). Lightly oil 13x9x2 baking dish. Spread a tiny amt. of
veggie sauce mixture on bottom, just to moisten noodles; then using
half the ingredients, layer: noodles (edges slightly overlapping),
cottage/ricotta cheese mixture, spinach (spread leaves out as much
as possible), grated white cheese, and sauce. Repeat for second
layer with other half of ingredients. Sprinkle top with grated
parmesan. Bake for 30-35 minutes (may need to put foil under to
catch drips), remove from oven and allow to set for about 10 min.
before serving. Freezes well.


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