Garden Lasagna Recipe

Recipe submitted by: Amy Pickett
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good food

Delicious and Healthy!

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10 whole-wheat lasagna noodles
5 oz. fresh spinach
1/2 lb. fresh mushrooms
1 cup shredded carrots
1 medium onion, chopped
2 or more cloves garlic (minced)
1 Tbsp. olive oil
1 cup grated Parmesan cheese
1 (15 oz.) can tomato sauce
1 (12 oz.) can tomato passte
1 1/2 tsp. oregano
1 tsp. basil
3 cups cottage cheese
2 eggs
1 lb. shredded mozzerella or Monterey Jack


  1. Cook noodles for 7 minutes & drain. Saute mushrooms, carrots, onions and garlic in olive oil until tender. Stir in tomato sauce and tomato paste. Add oregano and basil.
  2. In separate bowl, combine cottage cheese and egg. In 9 X 13 pan, layer noodles, 1/2 cottage cheese mixture, layer of spinach, 1/2 of sauce mixture, and 1/2 mozzarella. Repeat layers. Sprinkle top with Parmesan cheese. Bake at 375 F degrees for 30-40 minutes.

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