How to make it

  • In large pot of boiling water, cook lasagna noodles just until tender, 12-15 minutes. Drain and rinse in cold water. Set aside.
  • Vegetable Filling: In large skillet, heat butter and oil over medium high heat, cook onion, celery and garlic until softened, about 3 minutes. Add sliced mushrooms and cook until tender. Add chopped spinach, basil, salt, marjoram, and oregano; cook, stirring constantly, until all moisture has evaporated. Remove from heat. Let cool slightly, then mix in cottage cheese. Set aside.
  • Bechamel Sauce: In saucepan, melt butter over medium heat. Stir in flour; cook for two minutes. Gradually add milk and stock; bring to a boil, stirring constantly. Season with salt and pepper to taste.
  • To assemble, spread 1/3 of sauce on bottom of greased 9"x13" baking dish. Sprinkle 1/3 of Parmesan cheese over and cover with four lasagna noodles. Spread half the vegetable filling over. Cover with 1/3 of sauce, 1/3 of Parmesan, and four more noodles. Layer with remaining vegetable filling, Parmesan, noodles, and sauce. Sprinkle with mozzarella. Bake uncovered in 350 degree oven for 35-40 minutes, or until sauce bubbles and cheese is lightly golden.
  • Makes 12 servings.

Reviews & Comments 3

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  • je_suis_cindy 15 years ago
    Anitagae, yes, I have frozen it in individual portions for lunches at work. It sure beats Lean Cuisine. :)
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  • anitagae 15 years ago
    OK Thank you for the recipe. I just made it and want to put it in the freezer and pull it out later next week when my kids are home for the holiday. I certainly hope that it will freeze ok. Have you ever frozen it ????
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    " It was excellent "
    mumtazcatering ate it and said...
    sounds delicious love spinach and mushrooms,although i have not tasted it together,there is always a first time l.o.l.:}}}}}}}}}}
    thanks for sharing
    have a blessed day
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