Vegetarian Lasagna
Ingredients
6 cups (1.5 L) fresh baby spinach leaves (tear large leaves)
2 cans (19-ounce/540 mL each) crushed tomatoes
3/4 cup (175 mL) chopped red onion
1/2 cup (125 mL) chopped green pepper
1/2 cup (125 mL) chopped red pepper
1 cup (250 mL) chopped fresh mushrooms
2 tablespoons (30 mL) chopped garlic
2 tablespoons (30 mL) dried basil
3 tablespoons (45 mL) olive oil
15 oven-ready lasagna noodles
2 cups (500 mL) light cottage cheese
1 1/2 cups (375 mL) shredded mozzarella
Directions
In a large bowl, combine spinach, tomatoes, onions, peppers and mushrooms. Add garlic, basil and olive oil; mix well. Turn mixture into a large saucepan and heat through.
Spray a 13x9-inch (34x23 cm) pan with vegetable cooking spray. Spoon a little of the spinach/tomato mixture evenly in pan so noodles won't stick to bottom. Lay 5 noodles in pan; completely cover with 1 cup (250 mL) spinach mixture. Spoon 1/3 of the cottage cheese and 1/3 of the mozzarella cheese over it.
Repeat the layering once more and then a third layer, omitting the mozzarella cheese. Fold parchment paper to fit the pan and lay it on top; cover pan with foil and bake at 350°F (180°C) for 45 minutes. Remove foil and parchment; add remaining mozzarella and bake 15 minutes longer until cheese is melted. Remove from oven and let stand 15 minutes before serving. Makes 8 to 10 servings.