Meatless Fridays at CatholicMom.com

Here is a winner that I have made for 30 years. Great for church potlucks and parties!

Vegan_mushroom_and_spinach_lasagnaVegetarian Lasagna

Ingredients:
10 lasagna noodles
2 packages (10 oz. each) frozen chopped spinach (drain well by squeezing spinach down in colander with wax paper)
1/2 cup chopped onion
1 tablespoon oil
1 cup grated raw carrots
2 cups sliced fresh mushrooms
1 can (15 oz.) tomato sauce
1 can (6 oz.) tomato paste
1/2 cup chopped pitted ripe black olives
1 1/2 teaspoons dried oregano
1 cup cream-style cottage cheese
1 lb. sliced Monterey Jack cheese
1/4 cup grated Parmesan cheese

Directions:
1. Prepare noodles, drain.
2. Prepare spinach according to package (or simply defrost ahead of time)
3. Sauté onion in oil, till soft. Add carrots and mushrooms; cook until crisp-tender. Stir in tomato sauce, paste, olives, and oregano.
4. Grease 13 x 9 x 2 inch casserole pan.
5. Layer 1/2 each noodles, cottage cheese, spinach, sauce mixture, and 1/3 cheese. Repeat, placing remaining 1/3 Monterey Jack cheese on top. Sprinkle with Parmesan cheese.
6. Bake 375 degrees for 30 minutes. Serves 8.

Copyright 2014 Laura Grace