Vegetarian: Vegetarian Lasagne by Recipe Cottage

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	Vegetarian Lasagne

		In a pyrex or sided ovenproof pan (I use one that is 7" x 11"): ****For the sauce: 1 medium zucchini, shredded 1 pound of mushrooms, sliced thin 2 medium onions, diced 3 - 4 cloves of garlic, crushed or diced 19 oz canned tomatoes and their juice 5 1/2 oz can of tomato paste Season to taste: Here's a suggestion: 1 heaping tablespoon of large-leaf dried basil 1 heaping tablespoon of large-leaf dried oregano, crushed a dash of salt Sometimes I add a little red curry paste... no more than a small teaspoonful a hearty grinding of black pepper ***Cheese Mixture: 1 cup ricotta cheese (or 1% cottage cheese) 1 cup skim milk mozzerella, shredded a hearty grinding of black pepper *****Spinach: 10 oz frozen spinach, thawed or equivalent fresh If using frozen spinach, thaw spinach and squeeze out the excess liquid. If using fresh spinach, wash and dry thoroughly, and cook until limp. Drain well. Sauce Instructions: Place the zucchini, mushrooms, onion and garlic in a large skillet or fry-pan, and sautee until the onions are translucent and the water has evaporated from the zucchini and the mushrooms. When the mixture starts looking dry and sticks as you are stirring it, add the tomatoes and their juice, the tomato paste and seasonings. General instructions: Spoon a very little bit of sauce into the bottom of the lasagna pan. Place a layer of fresh,uncooked lasagne sheets, cut to fit over the sauce. (Yes, you can also use regular uncooked lasagne noodles) Add more sauce, just to cover noodles. Add a very scant layer of cheese mixture Add spinach as a thin layer over the cheese Add another noodle layer Add more sauce Add another layer of cheese Add a final layer of noodles Cover completely with the remaining sauce: no noodle should be bare! Sprinkle remaining cheese over top This will come to the very top of the pan. You may wish to place a drip pan on the rack beneath the one you'll be cooking the lasanga on. Place in a 375 degree F oven for 40 - 45 minutes. Let cool for ten minutes, to make cutting into squares and transporting to plates a little easier. By the way, I think this dish is even tastier the second day, and sometimes deliberately make it a day before I need it. It reheats very well in the microwave, and is super easy to cut and to "transport" when cold.