Vegetarian Lasagna By Midwest Food Resources Pdf

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things you need

9 lasagna noodles (preferably whole grain)
2 cans tomato sauce
1 can lentils, drained and rinsed
1 can black beans, drained and rinsed
1 can mushrooms, drained
1 medium onions
1 celery stock, chopped1 tsp dried oregano
1 tsp dried basil
1 tbsp Parmesan cheese
½ cup mozzarella cheese, grated
1 package frozen spinach, thawed and drained
1 cup cottage cheese

here’s how

1. Preheat oven to 350°F. In a 9×13 inch
   baking dish, place half of noodles.
2. In a skillet, sauté onion and celery until soft.
3. Combine tomato sauce, lentils, beans,
   mushrooms, onion, celery, oregano and
   basil in a large bowl.
4. Beat 2 eggs and mix with cottage
   cheese in a small bowl. Pour one half of the tomato/lentil mixture
5. over noodles in the baking dish.
6. Spread cottage cheese/egg mixture over lentil mixture.
7. Spread frozen spinach over cheese/egg mixture.
8. Place a layer of noodles on top.
9. Spread remaining tomato/lentil mixture on top of that and then sprinkle parmesan and mozzarella cheese on top.
10. Cover baking dish with aluminum foil. Bake for 1 hour or until noodles are tender.