Recipe – Mandy’s Veggie Lasagna

Mandy’s Veggie Lasagna

• 20 lasagna noodles (I like Healthy Harvest wheat)
• 2 tablespoons olive oil
• 1 cup chopped fresh mushrooms
• 1 cup chopped onion
• 1 small zucchini
• 1 medium green bell pepper
• 1 tablespoon minced garlic
• 2 cups fresh spinach
• 3 cups cottage cheese
• 2/3 cup grated Romano cheese
• 1 teaspoon salt
• 1 tablespoon Italian seasoning
• 1/2 teaspoon ground black pepper
• 2 eggs
• 2 cups shredded mozzarella cheese
• 3 cups tomato pasta sauce
• 1 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. In a skillet over medium-high heat, cook mushrooms, onions, zucchini, green pepper and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
4. Combine cottage cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture and combine with a fork. Lay 3 lasagna noodles lengthwise in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle ½ cup mozzarella cheese and ¼ cup Parmesan cheese on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times. Sprinkle the remaining 1 cup mozzarella and ½ cup parmesan cheese on the top.
5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

-Mandy Stephan-