Meatless Lasagna

Serves 8

Pauline

Ingredients
Tomato Sauce:
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, minced

1 can 10 oz sliced mushrooms

1 (71/2 oz) can tomato sauce

1 small can tomato paste 5 1/2 oz

1 tsp. salt
1 tsp. dried oregano
3/4 cup water (or a bit more)

Cottage cheese mixture:
2 eggs

1 10-oz pkg. frozen chopped spinach, or Swiss chard
1 cup creamed cottage cheese
1/3 cup parmesan cheese grated
1 tablespoon olive oil

1 tsp. salt

1 lb. lasagna noodles, cooked and drained
1 pkg., 12 oz Mozzarella cheese, thinly sliced

Instructions
Tomato Sauce:
Sauté onions and garlic in the oil; add mushrooms, tomato sauce, tomato paste, 1 tsp. of the salt, oregano and water. Simmer for 15 minutes.

Cottage cheese mixture:
Meanwhile, in a bowl, mix eggs with the thawed spinach, cottage cheese, parmesan cheese, remaining olive oil and 1 tsp. salt.

Pour half the tomato sauce in a rectangular baking dish and cover with half the noodles. Spread all the cottage cheese mixture over the noodles. Cover with the remaining noodles. Top with the other half of the tomato sauce. Spread the mozzarella cheese slices over the top. Bake 350 F for 55-60 minutes or until done. Swiss chard may require a bit of additional baking time.

Hint


Remember Kraft Dinner is a meal.