Veggie Lasagna
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1 T olive oil
cooking spray
1 C chopped onion
1 C sliced mushrooms
2 diced Roma tomatoes
1 clove garlic, minced
12 oz Mayfield cottage cheese
1/3 C Mayfield sour cream
1/3 C cream cheese
1/2 C grated Parmesan cheese
2 eggs
2 - 10 oz packages chopped spinach, squeezed dry
12 cooked lasagna noodles
1 - 27.5 oz jar pasta sauce
1 C shredded mozzarella cheese
1/4 C grated Parmesan cheese
1/2 t basil
1/2 t black pepper
3/4 t oregano
 

Estimated total time: 1 hour, 40 min.

Preheat oven to 350º.

Coat a non-stick skillet with olive oil and bring to medium-high
heat. Add onion, garlic, tomatoes and mushrooms; sauté 5 minutes or until tender. Set aside.

Beat the cream cheese with a mixer at medium speed until smooth; add the Mayfield cottage cheese and sour cream, 1/2 cup of Parmesan cheese, and eggs, beating well. Add sautéed vegetables, spinach and spices; beat thoroughly.

Spread 1/2 cup of the spinach mixture in the bottom of a 13x9" baking dish coated with cooking spray. Arrange 3 noodles over spinach mixture. Top with 1 cup of spinach mixture, 3/4 C pasta sauce, 1/4 C mozzarella cheese, and 1 T of Parmesan cheese. Repeat the layers, ending with Parmesan cheese.

Cover and bake at 350º for 50 min. Top with cheeses; bake, uncovered, an additional 10 min. Let stand 10 min. Sprinkle top with Parmesan cheese to serve.