| Recipe: |
1 lb cottage cheese
1 zucchini
2 (7 oz) cans chopped button mushrooms
1 (14 oz) can whole leaf spinach drained
½ c grated Parmesan cheese
¼ c dried parsley flakes
1½ T garlic powder
1½ c minced onion
1 T minced garlic
2 (10 oz) jars marinara souce
1 (8 oz) package oven ready (no boil) lasagna noodles
½ c pepper-jack cheese
In large bowl, mix first 9 ingredients together and set aside.
Layer bottom of 12 x 9-inch pan with 1 c marinara sauce. Place 3 uncooked lasagna noodles on top of sauce. Top with layer of 1/3 cheese mixture. Layer another 3 noodles on top of mixture. Pour 2 c marinara sauce over noodles (this allows noodles not to burn while cooking). Layer another 1/3 of cheese mixture on sauce-covered noodles. Repeat. Layer 3 remaining noodles on top of cheese mixture. Top with 1 c marinara sauce and pepper-jack cheese. Cover baking dish with foil. Bake at 375 degrees for 70 minutes.
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