| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Main dish, Casseroles | 6 | Servings | |
INGREDIENTS
| 3 | tb | Vegetable oil |
| 1/2 | lb | Lasagna noodles |
| 2 | Garlic cloves, minced | |
| 1 | md | Onion. chopped |
| 2 | Tomatoes, chopped | |
| 10 | md | Mushrooms, sliced |
| 1/2 | ts | Oregano |
| 1/2 | ts | Basil |
| 1/2 | ts | Rosemary |
| 2 | tb | Chopped fresh parsley |
| 1 | lb | Washed spinach |
| 1 | c | Cottage cheese |
| 1/2 | c | Grated parmesan |
| 8 | oz | Grated mozzarella |
INSTRUCTIONS
Cook noodles till al dente. Drain & set aside. Preheat oven to 350F. Heat oil in a large skillet & saute onion, garlic, tomatoes & mushrooms. When onion is translucent, add herbs. Chop the spinach & add to the skillet & stir till it is wilted. Simmer. Reserving 1/2 c mozzarella, in a large bowl combine the cheeses. Pour vegetables into the cheese mixture & mix thoroughly. Layer noodles alternately with the vegetable-cheese in an 8x13-inch baking pan. Top with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10 minutes before serving. Frances Moore Lappe, "Diet for a Small Planet" Shared by Mark Satterly From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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