4. In a saucepan cook the mushrooms, carrots & onion in hot
cooking oil till tender but not brown.
5. Stir in tomato sauce, tomato paste,
ripe olives and oregano.
6. In a greased 13 x 9 x 2' pan layer half the
noodles, half the cottage cheese, half the spinach, half the Monterrey Jack
& half the tomato sauce mixture Repeat the layers reserving some Monterrey
Jack for the top.
7. Bake at 375 for 30 minutes. Let stand 10 min before
Comments on Vegetarian Lasagna Diet Friendly Recipe:
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This recipe is high in Vitamin A with 71% of your daily recommended intake per serving. This recipe is high in Vitamin C with 25% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Tomato, Cheese, Onion allergies.