Veggie Lasagna

This mornings bright sunshine, coupled with a day off from work, made me want to be in the sunniest part of the house this morning. That would be the kitchen:>)  I whipped up some bread and decided that while it rose I would warm up the kitchen with my favorite lasagna.  I got this recipe from a friend years ago and I just hardly ever make lasagna with meat anymore. I have served this to many people and never failed to get rave reviews!

I love to cook and bake from scratch, I think it's healthier, but it's also messier.  So when I have potatoes or carrots to peel, I lay down a layer of newspaper so I can roll it all up and toss it when I am finished. It really keeps the mess off the counter!

Veggie Lasagna

32 oz jar of pasta sauce

2 eggs

1 lb. cottage cheese (or ricotta if you prefer)

1/2 lb lasagna noodles (uncooked)

2 cups mozzarella cheese

1/2 tsp. salt

10-12 oz. frozen spinach, thawed and squeezed dry

1 cup thinly sliced,or chopped, parboiled carrots

Preheat oven to 350 degrees, spray a 9x13 glass pan with cooking spray and add enough of the pasta sauce to spread a thin layer on the bottom of the baking dish.

Parboil the carrots, I microwave the sliced carrots with a little water for about 5 minutes, then drain them.

In a bowl stir together the cottage cheese, eggs, salt, spinach, and the rest of the pasta sauce.

In the pan arrange a layer of uncooked lasagna noodles in the bottom of the pan, add half the cheese mixture and 1 cup of mozzarella.  Add another layer of noodles, filling and cheese, cover with tin foil sprayed with oil so it doesn't stick to the cheese, and bake for 50 minutes covered. Remove foil, and bake an additional 10 minutes to brown the cheese. Yum! The lasagna noodles come out nicely al dente without the fuss of precooking.

Nice warm vegetarian lasagna takes the chill off these blustery, cool November days:>) Enjoy!