Vegetarian Lasagna


  • 1 (8 ounce) package lasagna noodles
  • 2 (10 ounce) packages chopped spinach
  • 2 cups sliced fresh mushrooms
  • 1 cup grated carrot
  • 1/2 cup chopped onion
  • 1 tablespoon oil
  • 2 (8 ounce) cans tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1/2 cup chopped black olives
  • 1 1/2 teaspoons oregano
  • 2 cups cottage cheese, drained
  • 1 pound Monterey jack cheese, shredded
  • Parmesan cheese


  1. Cook noodles in boiling unsalted water for 8 to 10 minutes or until tender; drain and set aside.
  2. Cook spinach according to package directions and drain well.
  3. In a saucepan cook mushrooms, carrot and onion in oil until tender. Stir in tomato sauce, tomato paste, olives and oregano.
  4. In a greased 13 x 9-inch baking dish, layer half the noodles, cottage cheese, spinach, Jack cheese and sauce mixture; repeat the layers, reserving about 1/2 cup cheese for the top. Sprinkle with Parmesan cheese.
  5. Bake at 375 degrees F for 30 minutes.
  6. Let stand for 10 minutes before serving.

Freezes well.

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