Ingredients
·
A tin or jar of good quality tomato sauce
·
1 – 2 packages of lasagna noodles, carefully
cooked and drained, then lightly oiled and set aside in a bowl or on a cutting
board
·
2 large carrots, cut in chunks and blanched,
then drained and diced
·
1 onion, diced and slowly fried in butter until
they are caramelized
·
1 package of mushrooms, diced and fried in
garlic butter and pepper
·
1 cup of wilted spinach (start with roughly 10
cups of fresh spinach). 1 large package of frozen, chopped spinach, defrosted
and drained very well will also work.
·
1 large container of cottage cheese, drained
·
1 cup of shredded or grated parmesan cheese
·
5 cups of mozzarella cheese, shredded
Directions:
1.
Carefully cook and drain 1 – 2 packages of lasagna
noodles, then lightly oiled them and set aside in a bowl or on a cutting board
(they will stick to each other and rip if they’re not oiled)
2.
Cut the 2 large carrots in chunks and blanch them in
boiling water, then drain and dice them finely.
3.
Dice the onion, and slowly fry it in butter until it’s caramelized
4.
Dice and fry the mushrooms in garlic butter and pepper
5.
Either wilt the fresh spinach in a very large pot over
medium heat, stirring frequently, or defrost a large package of frozen, chopped
spinach, and drain it very well.
6.
In one bowl, mix the finely-diced lightly-blanched
carrots, caramelized onions, garlic fried mushrooms, and steamed spinach
together.
7.
Mix ¼ cup of shredded parmesan and 1 cup of mozzarella together
in a small bowl and set aside.
8.
In another bowl, mix the cottage cheese with the
remaining ¾ cup shredded parmesan and mozzarella cheeses.
9.
Once all preparation is done, pre-heat the oven to 375
degree.
10. Coat
the bottom and sides of a large lasagna pan with oil, and then spoon in enough
tomato sauce to cover the bottom of the pan in a thin layer.
11. Layer
cooked lasagna noodles over the sauce in the bottom of the pan
12. Cover
the noodles with roughly 1/3 of the cheese mixture
13. Spread
a layer of roughly 1/3 of the veggie mix over the cheese
14. Add
a layer of tomato sauce on the vegetable mix, followed by a second layer of
noodles.
15. Repeat
this process 2 more times, finishing with a layer of noodles covered with a
fine layer of tomato sauce.
16. Top
with the grated parmesan and mozzarella cheeses set aside at the start of the cooking
process
17. Using
tinfoil, create a “tent” to cover the lasagna that isn’t resting on the top
layer of cheese, and bake for 45-50 minutes
18. Remove
the tinfoil, and bake for an additional 5-10 minutes, or until the cheese on
top starts to bubble and brown.
