Spinach and Mushroom Lasagna Ii
INGREDIENTS:
3 tb Vegetable oil 1/2 ts Basil
1/2 lb Lasagna noodles 1/2 ts Rosemary
2 ea Garlic cloves, minced 2 tb Chopped fresh parsley
1 md Onion. chopped 1 lb Washed spinach
2 ea Tomatoes, chopped 1 c Cottage cheese
10 md Mushrooms, sliced 1/2 c Grated parmesan
1/2 ts Oregano 8 oz Grated mozzarella
3 tb Vegetable oil 1/2 ts Basil
1/2 lb Lasagna noodles 1/2 ts Rosemary
2 ea Garlic cloves, minced 2 tb Chopped fresh parsley
1 md Onion. chopped 1 lb Washed spinach
2 ea Tomatoes, chopped 1 c Cottage cheese
10 md Mushrooms, sliced 1/2 c Grated parmesan
1/2 ts Oregano 8 oz Grated mozzarella
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"
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"