Veggie Lasagna

Veggie Lasagna

Ingredients

3/4 cup of red onion, finely chopped
1 cup of sliced, white button mushrooms, chopped
1 Tbsp. of minced garlic
1 Tbsp. of fresh parsley, finely chopped
1 1/2 cups of fresh spinach, washed with stems removed
1 Tbsp. of basil
1/4 to 1/2 tsp. of oregano
8 oz. of cooked lasagna noodles, cooled
1 cup of low-fat cottage cheese
2 cups of low-fat ricotta cheese
1 1/2 cups of low-fat shredded mozzarella cheese
1 Tbsp. olive oil or grapeseed oil
2 cups of tomato puree
1-1/14 cups of tomato paste
Freshly ground black pepper and sea salt to taste

How we make it

Heat the oil in a large skillet and saute the onion,parsley,
mushrooms,and garlic for about 5 minutes. Sprinkle with fresh
ground black pepper just before adding the rest of the ingredients.

Add the tomato paste and puree to the skillet and allow to simmer
for another 5 minutes. Then add the oregano, spinach and basil.

Meanwhile, heat oven to 350 degrees.

In a medium bowl mix the ricotta, cottage and about 1/2 of the
mozzarella cheese. Lightly oil the bottom and sides of a 9 X 13 X2 in.
baking or casserole dish and spread a little of the sauce on the sides
and bottom.

Begin layering starting with noodles. Then add some of the vegetable
sauce, then cheese and so on until the dish is filled, ending with a layer
of noodles topped with the remaining sauce and lastly, the remaining
cheeses.

Bake, covered for about 40 minutes. Uncover and bake another 5 to 10
minutes. Allow to stand for about 10 minutes before cutting and serving.