I origionally developed this recipe as a meatless dinner to serve during lent.
It turned out so sinfully rich I felt guilty serving it during lent and it has become a favorite for Sunday Dinners or when we have company coming over. (Especially if one of our guests is a vegetarian.)
Cathy's Veggie Lasagna
12 Lasagna Noodles (uncooked, cooked or fresh. It doesn't matter)
2 15oz Cottage Cheese
1 C Parmesan Cheese
2 Tbsp Parsley
1 tsp salt
1/2 tsp pepper
1 stick butter
4 C mushrooms, sliced
1 medium onion, chopped
1 lg or 2 small cloves garlic, minced
Saute mushrooms, onion and garlic in butter until soft. Add:
8 oz cream cheese
3/4 C Parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1 tsp Italian seasonings
1/2 C milk (plus or minus, to consistency you want)
Cook until cheeses are melted. Stir in:
2 9 oz bags fresh spinach, chopped (10 oz frozen will work)
1 lg tomato, chopped
2 lbs mozzarella cheese
Place 4 noodles in the bottom of a 9x13 pan and 2 noodles cut in half in the bottom of a 9x9 pan. Spread 1/2 of each layer over the two pans evenly. then repeat all four layers again.
Note: I tried three layers in one pan but this recipe is so rich it tastes better spread out into two pans.
Bake at 350° for 40-45 minutes. Let rest 10 minutes before serving.