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What you need:

10 Lasagna noodles
2 packages (10 oz. each) frozen chopped spinach (drain well by squeezing spinach down in colander with wax paper)
1/2 cup chopped onion
1 tbsp oil
1 cup grated raw carrots
2 cups sliced fresh mushrooms
15 oz / 425g  tomato sauce ( 1 tin)
6 oz /170g tomato paste (1 tin)
1/2 cup chopped pitted rip black olives
1 1/2 tsp dried oregano
1 cups cream-style cottage cheese
1 lb / 454g sliced Monterey Jack cheese
1/4 cup grated Parmesan cheese

What you do:

Pre heat the oven to 190C / 375F / gas mark 5.

Prepare noodles, drain.
Prepare spinach according to package (or simply defrost ahead of time)
Sauté onion in oil, till soft. Add carrots and mushrooms; cook until crisp-tender. Stir in tomato sauce, paste, olives, and oregano.
Grease 13 x 9 x 2 inch casserole pan.
Layer 1/2 each noodles, cottage cheese, spinach, sauce mixture, and 1/3 cheese. Repeat placing remaining 1/3 Monterey Jack cheese on top. Sprinkle with Parmesan cheese.
Bake in the oven for around 30 minutes.

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