Lasagna with Vegetables

Cheesy Vegetable Lasagna - Finding Joy in My Kitchen


1 T olive oil
2 C shredded carrots (or 1 C carrot puree)

2 C fresh mushrooms, sliced 
1/2 C onion, diced
16 oz tomato sauce
6 oz. tomato paste
2 tsp. dried oregano
10 lasagna noodles, raw (I use whole wheat)
1 lb. fresh spinach, raw, and trimmed (most of a 10-oz bag)
1 lb. cottage cheese 
1 lb. Monterey Jack Cheese, sliced
1 oz. Parmesan cheese, grated - for top

Cook mushrooms, carrots and onion in olive oil until tender, but not brown. 

Stir into veggies the tomato sauce, tomato paste and oregano.

In a greased 9x13 pan, layer: sauce, noodles, cottage cheese, spinach, Jack cheese, and sauce. 

Repeat, beginning with noodles, and ending with sauce. Sprinkle Parmesan cheese on the top. 

Cover {be green... cover with a cookie sheet!} and bake at 375 for 40 minutes. 

Then, uncover and continue cooking for 15-20 minutes or until noodles are tender and cheese is nicely browned. 

Let stand 10 minutes before cutting.