Spinach and Mushroom Vegetarian Lasagna

Preheat oven to 375.
In a medium-sized bowl, mix together carrots and sauce.
Thaw the spinach by running hot water over it in a mesh strainer. Squeeze as much water as you can out with the back of a wooden spoon.
In a medium-sized bowl, mix together eggs, cottage cheese, spinach, salt, and pepper.
Cook lasagna noodles for approximately 5 minutes- do not cook all the way (so they absorb some of the liquid of the vegetables)
In two small casserole dishes or one large one, spread a little sauce to cover the bottom of the dish.
Create a layers of: noodles, sauce mixture, cheese mixture, mushrooms, mozzarella cheese, and parmesan cheese. Repeat layers one more time.
Bake at 375 for 20 minutes covered loosely with foil. Remove foil and bake for another 20-25 minutes, or until golden brown and bubbly.
Allow to cool for 5-10 minutes before cutting and serving.

This lasagna can be assembled ahead and baked at a later time. Store in fridge tightly covered for up to one week or the freezer for up to 6 months.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

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