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Spinach lasagna (lappe)

Yield: 6 Servings

Ingredients:

• 3 tb Vegetable oil
• 1/2 lb Lasagna noodles
• 2 Garlic cloves minced
• 1 md Onion. chopped
• 2 Tomatoes chopped
• 10 md Mushrooms sliced
• 1/2 ts Oregano
• 1/2 ts Basil
• 1/2 ts Rosemary
• 2 tb Chopped fresh parsley
• 1 lb Washed spinach
• 1 c Cottage cheese
• 1/2 c Grated parmesan
• 8 oz Grated mozzarella

Instructions:

Cook noodles till al dente. Drain & set aside. Preheat oven to 350F. Heat oil in a large skillet & saute onion garlic tomatoes & mushrooms. When onion is translucent add herbs. Chop the spinach & add to the skillet & stir till it is wilted. Simmer. Reserving 1/2 c mozzarella in a large bowl combine the cheeses. Pour vegetables into the cheese mixture & mix thoroughly. Layer noodles alternately with the vegetable-cheese in an 8x13-inch baking pan. Top with reserved mozzarella & bake for 30 minutes. Let sit for 5 to 10 minutes before serving. Frances Moore Lappe Diet for a Small Planet

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