posted on October 28, 2009 02:12:45 PM
I was looking for this the other day and finally got it on Google - going to repost. Looks like it was originally Adele's and then Neva reposted:
niel35
posted on April 23, 2007 01:22:46 PM OH - did somebody ask for Adele's lasagna recipe.........dah....... posted on March 14, 2007 03:54:41 PM
And for others, if it sounds good to you.
VEGETARIAN LASAGNA
10 lasagna noodles, cooked & drained
2 pkg.10 oz. each frozen chopped spinach, thawed. Squeeze or press most of the water out
1/2 C. chopped onion
1 Tbsp oil
1 C. grated raw carrots
2 C. sliced fresh mushrooms
15 oz. tomato sauce
6 oz. tomato paste
1/2 C. chopped olives (black or greena)
Oregano, basil, salt, garlic powder to taste
2 C. small curd cottage cheese (or 1 C. cottage cheese, 1 cup ricotta)
1 lb. shredded jack or mozzarella cheese
1/4 C. grated Parmesan cheese
Preheat oven to 375.
Saute onion in oil until soft, add carrots & mushrooms, cook until crisp tender. Stir in tomato sauce, tomato paste, olives and spices including salt.
Grease a 13 x 9 x 2 pan. Layer in 1/2 each of noodles, cottage cheese, spinach, sauce mixture, and 1/3 of the jack cheese. Repeat, placing remaining third of jack cheese on top. Sprinkle with parmesan. Bake in preheated 375 degree oven for 30 minutes. Serves 8.
Note: I don't cover the lasagna while baking it. And it's always good to let it stand a few minutes--up to 15 or 20 minutes if you wish--before cutting into it.
posted on October 28, 2009 03:06:52 PM
That is Adele's recipe.
Here is mine
NEVA'S LAZY-DAY SPINACH LASAGNA
PREHEAT OVEN TO 350 DEGREES (large size foil wrap to cover pan)
1 lb. Ricotta Cheese or cottage cheese
2 cups shredded Mozarella (DIVIDE IN HALF)
1 egg
1 package frozen CHOPPED spinach, thawed and drained
½ teaspoon salt
1 teaspoon of oregano
dash pepper
32 ounces spaghetti sauce (or make your own with or without meat)
ADD to this sauted chopped green pepper, onions and garlic
9 lasagna noodles, uncooked (or enough to fill pan in layers)
use more noodles, if needed
In a large bowl, mix ricotta or cottage cheese, 1 cup mozzarella, egg, spinach, salt, oregano and pepper. (Save 1 cup mozzarella to put on top at the end.)
In a greased 9 by 13 inch pan, LAYER 1 cup of spaghetti sauce, 3 of the noodles and half of the cheese mixture.
REPEAT THE ABOVE LAYER
Top with remaining noodles and sauce.
Sprinkle with remaining 1 cup mozzarella.
Pour 1 cup water around the edges of the pan. Cover tightly with foil and bake at 350 degrees for 1 hour and 15 minutes. Let stand for 15 minutes uncovered, before serving.
Recipe can be assembled in pan ahead of time and refrigerated until ready to bake.
I make double the recipe and freeze it.
ENJOY neva
[ edited by niel35 on Oct 28, 2009 03:07 PM ]
posted on October 28, 2009 03:22:28 PM
Thanks Neva - I think it was yours I was searching for anyway (no cooking noodles ahead of time and premade sauce). I don't have frozen spinach - think I could use fresh and sautee it? I have a recipe that uses eggplant as noodles and I might use that but it didn't include spinach and I want to add that.
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