Next week, my toddler’s playgroup is coming to our house. I always have a hard time trying to decide what to serve, but since one mom is a vegetarian and often brings a frozen version of vegetarian lasagna, I think I may just whip up this recipe for everyone!
For this recipe, you will need one medium onion, carrots, a 10 ounce package of frozen chopped spinach, one can of sweet corn, minced garlic, one jar of spaghetti sauce, canola oil, dried basil, dried oregano, eggs, cottage cheese, parmesan cheese, mushrooms, zucchini, mozzarella cheese, black olive (optional), and lasagna noodles.
To prep for this recipe, you will need to chop your onion, grate enough carrots to make 1 1/2 cup, and slice enough zucchini to make 1 cup.
Cook six lasagna noodles according to the package. In a saucepan, heat 2 tablespoon of canola oil over medium heat. Add the chopped onion, 1 1/2 cups of grated carrots, and let that saute for about 5 to 6 minutes. Add 1 tablespoon of minced garlic and let it cook for another minute. Add the jar of spaghetti sauce, 1/2 cup of water, 2 teaspoons of dried basil, 2 teaspoons of dried oregano. Lower the heat and let this simmer for 5 minutes.
Preheat the oven to 350 degrees. In a bowl, beat two eggs then add 2 cups of cottage cheese, the package of frozen spinach, 1 cup of sliced mushrooms, 1 cup of zucchini, the can of sweet corn (drained) and 4 tablespoons of parmesan cheese.
Place a small bit of the sauce in the bottom of a 12 x 9 inch casserole dish. Cover that with a layer of three noodles. Spoon half of the cheese mixture on top of the noodles, then over that with more sauce. Place three more noodles on top of that, then the rest of the cheese mixture. Cover with the rest of the sauce. Cover the casserole dish with foil and let it cook in the oven for 35 minutes. Remove the foil and add 1 cup of mozzarella cheese and 1/4 cup of black olives if desired. Return to the oven for another 15 minutes then let cool for 10 minutes before serving.