| 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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