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Categories:
margarine mushrooms carrots onion garlic Italian style stewed tomatoes tomato paste Mozzarella cheese cream-style cottage cheese chopped spinach Parmesan cheese lasagna noodles
Viewed: 59 - Published at: 2 years agoIngredients
- 1/4 c. margarine
- 8 oz. mushrooms, sliced
- 1 lb. carrots, shredded
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 can Italian style stewed tomatoes, chopped
- 1 (6 oz.) can tomato paste
- 1 (16 oz.) pkg. Mozzarella cheese, shredded
- 1 (16 oz.) container cream style cottage cheese
- 1 pkg. chopped spinach, thawed and well drained
- 1/2 c. Parmesan cheese, grated
- 8 lasagna noodles, cooked and drained
Method
- Heat oven to 350°.
- Cook and stir mushrooms in 1 tablespoon of margarine on medium-high heat until tender; remove from skillet. Cook carrots, onion and garlic in remaining 3 tablespoons of margarine 5 minutes or until carrots are tender.
- Reduce heat to medium; add tomatoes and tomato paste.
- Simmer 5 minutes.
- Remove from heat and stir in mushrooms.
- Mix together 2 cups of Mozzarella cheese, cottage cheese, spinach and Parmesan cheese.
