Vegetable Lasagna
1-1/2 cups grated zucchini
1-1/2 cups grated carrots
10 ounces fresh spinach, washed and chopped
1 large onion, thinly sliced
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon fresh oregano, minced
2 eggs
1/2 cup grated Parmesan cheese
1 cup cottage cheese
3 ounces provolone, grated
2 cups spaghetti sauce (you should find this in the freezer, if you stored some there the last time you made tomato sauce)
6 Lasagna noodles cooked according to package directions or use Degerno' s new noodles that do not need to be pre-cooked.
In a large skillet, saute carrots, onions and zucchini, in that order, to get the water out and add extra flavor. Sprinkle with oregano. Steam spinach until it is wilted. Wring out all excess water by placing spinach in a tea towel and twisting it. Combine eggs, Parmesan and cottage cheeses. Add 1 cup of sauce to the bottom of a 9 inch square baking pan; put 1/2 the noodles over the sauce. Spread spinach on top of noodles, top with cheese, top with carrot mixture; top with remaining noodles and finish with the remaining sauce. Bake in a preheated oven at 350 degrees for 40 minutes. Cool at least 10 minutes before serving. This may be made in individual dishes and frozen or cut into squares and frozen in individual portions or the recipe may be doubled for a large dish or eat one and freeze one.