|1 (16-oz.) pkg. noodles,; egg noodles or lasagna noodles|
|2 (10-oz.) pkgs. spinach,; frozen, chopped, defrosted, squeezed|
|4 cups-about 1 lb.-mushrooms,; sliced|
|2 cupscarrots,; grated|
|2 onions, chopped|
|4 (15-oz. each) cans tomato sauce|
|2 (6-oz. each) cans tomato paste|
|1 cupolives,; chopped|
|1 tsp.garlic powder|
|4 cupscottage cheese|
|1 1/2 lbs. jack cheese,; grated|
Vegetarian Lasagna Preparation
Defrost the spinach and squeeze out the excess water. Saut? the sliced mushrooms, grated carrots and chopped onions in a small amount of oil. Stir in the tomato sauce, tomato paste, olives, oregano and garlic powder into the saut?ed vegetables.
Cook and drain the noodles according to package directions.
In a greased 10X13 pan layer ? of each ingredient-noodles, cottage cheese, spinach, jack cheese, sauce. Repeat the layers and sprinkle with parmesan cheese. Bake at 375 degrees for 45 minutes. Let stand for 10 minutes prior to serving.
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