Vegetarian Lasagne Recipe

Ingredients

20 no boil lasagna noodles (12 oz.)

18 oz. frozen spinach

4 C. (10 oz) sliced fresh mushrooms

2 C. grated carrot

1 C. chopped onion

2 tsp. olive oil

about 35-40 oz. can tomato sauce

1 C. chopped pitted olives

1-2 tsp. oregano

4 C. (32 oz.) cream-styled Ricotta DRAINED

20 oz. cheese - ½ mozzarella & ½ imported provolone

Preparation

Defrost spinach & drain well.

In saucepan, cook onion & carrot in hot oil til tender but not brown. Add mushrooms. Stir in tomato sauce, olives & oregano. Simmer 1-2 min.

In 13 x 9 x 2 baking dish, layer as follows:

FIRST LAYER: Sauce, noodles, ricotta cheese,spinach, cheese mixture. SECOND LAYER: Sauce, noodles, ricotta cheese,spinach,SAUCE (again),cheese mixture