Recipes for Fall
Vegetable Lasagna
My mother-in-law gave me this recipe, and she got it from her mother. It’s really yummy. I submitted it years ago to the Gevuras Yarden cookbook.
9 lasagna noodles, cooked per package directions
2 T. oil
1 small onion
1 8 oz. can mushrooms
2 carrots, peeled and diced
1/3 c. sliced black olives
1 16-oz. can tomato sauce
1 4-oz. can tomato paste
1 tsp. oregano
1/4 tsp. black pepper
1/4 tsp. garlic powder
12 oz. frozen spinach, defrosted
16 oz. cottage cheese
8 oz. grated mozzarella cheese
Sauté onion and carrots in oil until soft. Add sliced olives and mushrooms and sauté an additional 10 minutes. Add tomato sauce, paste, pepper, garlic powder, and oregano. Simmer on low heat for 10 minutes.
Line a 9x13-inch pan with 3 lasagna noodles. Layer 1/3 of the cottage cheese, then 1/3 of the spinach, 1/3 of the sauce, and 1/3 of the grated cheese. Repeat layers 2 additional times. Bake at 375° F. for 40 minutes or until cheese is bubbly and golden brown. Cool slightly prior to serving.






