Friday, July 9, 2010

Foodie Friday Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna

1/2 lb lasagna noodles, uncooked
2 tablespoons butter
1 (8-ounce) pkg mushrooms, sliced
3 cloves garlic, minced
1 medium onion, diced
1 lb fresh spinach leaves, washed and drained
1 large container cottage cheese
1/4 cup Parmesan cheese, grated
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Lawry's seasoned pepper
1 jar prepared spaghetti sauce of your choice
1 cup mozzarella cheese, shredded

Salt water and cook lasagna noodles according to package directions. Drain and set aside.

Heat butter in a nonstick skillet over medium heat. Sauté mushrooms, garlic, and onion until onions are see through. Set aside.

In a large bowl mix cottage cheese, Parmesan cheese, and herbs & seasonings together.

Preheat oven to 375°.

Arrange lasagna noodles in bottom of baking dish. Spoon a layer of spaghetti sauce on top of noodles. Top with a layer of spinach and a layer of mushroom mixture. Continue with a layer of cottage cheese mixture. Repeat layers.

Cover and bake at 375° for 40 minutes. Uncover and sprinkle with the 1 cup of mozzarella cheese. Bake 10 minutes more. Let stand 10 minutes to cool before serving.

I am participating in Foodie Friday and contributing to this weeks Foodie Friday.

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