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Ryan's Veggie Lasagna

by ryansnyder

SERVINGS

INGREDIENTS

1 pkg. (8 oz.) lasagna
1 bunch spinach, washed and chopped in 1-inch pieces
1 pkg. (8 oz.) sliced mushrooms
3 tomatoes, diced
1 pkg. (15 oz.) Ricotta cheese
1 pkg. (15 oz.) cottage cheese
1 pkg. (6 oz.) shredded Romano cheese
1 pkg. (6 oz.) shredded Parmesan cheese
1/2 cup heavy cream
1 lg. onion, diced
1/2 cup minced garlic
1 tbsp. basil
1/2 tbsp. oregano
1/2 tbsp. rosemary
1/2 tsp. black pepper
1 jar spaghetti sauce (optional)
2 cups shredded mozzarella cheese

INSTRUCTIONS

Wash and chop spinach, tomatoes and mushrooms; set aside. Prepare lasagna noodles according to package directions. Mix together in large bowl Ricotta, cottage, Romano and Parmesan cheeses. Add heavy cream, garlic, basil, oregano, rosemary and pepper. Remove and strain lasagna noodles. Preheat oven to 350°F. In a 13x9 pan, layer noodles, vegetables then the cheese mixture 3 times. Top with mozzarella cheese. Cover with foil. Bake for 45-50 minutes. Slice in 8 portions.

CHEF COMMENTS

This is a white lasagna sauce. Use the spaghetti sauce if you would like a red sauce. Either tastes great!

Well worth the preparation time too!!

Also... you may wish to double or triple the garlic amounts, as garlic dries out in the baking process...