Vegetarian Lasagna 10 lasagne noodles, cooked 1 pound fresh spinach 2 cups fresh mushrooms 1/2 cup chopped onion 1 16oz. can tomato paste 1 15oz. can tomato sauce 2 cups cottage cheese 16 ounces mozzarella cheese, grated 1/2 cup parmesan cheese grated 1 Tbsp. olive oil 1/2 cup chopped black olives 2 tsp. oregeno Rinse spinach well and cook in covered pan with no water. Reduce heat when steam forms and cook for 3-4 minutes. Cook mushrooms and onion in oil till tender but not brown. To this mixture add the tomato sauce, tomato paste, olives, and oregano and simmer for 10 minutes. Lightly grease a 9x13 pan. Layer 1/2 of the lasagne noodles on the bottom. Then layer 1/2 of the cottage cheese, spinach, sauce mixture and mozzarella cheese. Repeat layers. Sprinke the top with the parmesan cheese. Cook in a 375 degree oven for 1 hour. Remove from oven and let stand for 10 minutes before cutting.

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