Cheesy Vegetable Lasagna

This is our favorite lasagna recipe, hands down!  We acquired it from a family we met through synchronized swimming.  My sister swam with their daughter and I got to coach them.  If there's one thing you need to know about synchronized swimmers, they love their pasta and veggies, so we couldn't wait to try this one.

Cheesy Vegetable Lasagna - From the Koller Family
{Print Recipe}

1 T olive oil
2 large carrots, shredded (~1 C) {or 1 C carrot puree}
2 C fresh mushrooms, sliced
1/2 C onion, diced
16 oz tomato sauce
6 oz. tomato paste
2 tsp. dried oregano
10 lasagna noodles, uncooked {I use whole wheat}
1 lb. fresh spinach, raw, and trimmed
1 lb. cottage cheese
1 lb. Monterey Jack Cheese, sliced
1 oz. Parmesan cheese, grated - for top

Cook mushrooms, carrots and onion in olive oil until tender, but not brown.

Stir into veggies the tomato sauce, tomato paste and oregano.

In a greased 9x13 pan, layer: sauce, noodles, cottage cheese,

spinach, Jack cheese, and sauce.

Repeat, beginning with noodles, and ending with sauce. Sprinkle Parmesan cheese on the top.

Cover {be green... cover with a cookie sheet!} and bake at 375 for 40 minutes. Then, uncover and continue cooking for 15-20 minutes or until noodles are tender and cheese is nicely browned.

Let stand 10 minutes before cutting.


This post is linked to In-Season: Carrots, Bloggy Progressive Dinner, Ingredient Spotlight.