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Ingredients
- Lasagne noodles (sufficient for 2 to 3 layers)
- 1 pound fresh spinach, minced & uncooked
- 2 c. mushrooms, fresh sliced
- 1/2 c. onion, minced
- 1 (6 ounce.) can tomato paste
- 1 teaspoon dry crushed oregano
- 1 teaspoon dry basil
- 2 Large eggs
- 1 pound Monterey Jack cheese, sliced
- 1 c. carrots, grated
- 1 (15 ounce.) can tomato sauce
- 1 c. ripe olives, sliced
- 1/2 teaspoon dry thyme
- 1 to 2 c. cottage cheese, liquid removed
- 1 to 2 tbsp. parsley
- Grated Parmesan cheese
Directions
- Cook noodles as directed. Saute/fry mushrooms, carrot and onion in oil in saucepan. Stir in tomato sauce, paste, olives and herbs. Mix together Large eggs, cottage cheese and parsley. Layer in large baking dish (greased) noodles, 1/2 tomato sauce mix, 1/2 Jack cheese, spinach, noodles, cottage cheese mix, noodles and remaining sauce. Top with remaining cheese and sprinkle with desired amount of Parmesan cheese. Bake at 375 degrees till bubbly and cheese starts to brown. Let stand 15 to 20 min before cutting.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2352g | |
| Calories 4481 | |
| Calories from Fat 3420 | 76% |
| Total Fat 380.54g | 476% |
| Saturated Fat 125.48g | 502% |
| Trans Fat 0.0g | |
| Cholesterol 874mg | 291% |
| Sodium 7809mg | 325% |
| Potassium 6799mg | 194% |
| Total Carbs 105.09g | 28% |
| Dietary Fiber 27.2g | 91% |
| Sugars 63.07g | 42% |
| Protein 187.45g | 300% |
