Spinach and Mushroom Lasagna

Ingredients

Vegetable Filling

• 1 tbsp. olive oil
• 1 white onion, chopped fine
• 1 head garlic, minced
• 1 large package (4.5 cups) frozen chopped spinach
• 4 packages (7 ounces each) fresh sliced white mushrooms
• Salt
• Pepper
• Dried basil
• Dried parsley

Tomato Sauce

• 1 can (28 ounces) crushed tomatoes
• 3 large carrots, coarsely grated
• Salt

Cheese Sauce

• 1 medium container (1 pound) low fat cottage cheese
• 2 eggs

Cheese Topping

• 1/2 pound low fat mozzarella, coarsely grated
• 1/4 cup grated parmesan cheese

Noodles

• 1 package (1 lb.) lasagna noodles cooked 5 minutes short of al dente (recipe is very wet, noodles will finish cooking in the oven)

Method

Vegetable Filling

1. In a large skillet brown the onion and garlic over medium heat.
2. Add mushrooms, spinach, and spices and continue cooking until mushrooms are browned and liquid from the vegetables is reduced.

Tomato Sauce

1. Mix together crushed tomatoes, grated carrots, and salt.

Cheese Sauce

1. Mix together cottage cheese and eggs.

Cheese Topping

1. Mix together mozzarella and parmesan.

Lasagne

1. Preheat oven to 375°F.
2. In a 9x13 pan, layer: noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping, noodles, cheese sauce, vegetable filling, tomato sauce, cheese topping.
3. Bake for 45-60 minutes or until cheese is brown and bubbling.
4. Remove from oven and let cool for 5-10 minutes before serving.

Source

Adapted from https://www.bowlofdelicious.com/spinach-and-mushroom-vegetarian-lasagna/