Foodie Monday: Mushroom Lasagne

Hi friends,

Happy Foodie Monday! This is a family favourite recipe at my house and I’m always on the lookout for family meals that don’t have meat in them, I try to serve a meatless main course at least twice a week.  This recipe is so good that you won’t miss the meat!  Adapted from Company’s Coming Pasta Cookbook:

Mushroom Lasagne

10 lasagne noodles

1/4 c. butter

1 lb. fresh mushrooms

1 block frozen spinach, thawed

8 oz. cream cheese, softened

2 c. cottage cheese

1/2 tsp each: Italian seasoning, parsley, garlic powder, basil, oregano, salt and pepper

1 jar spaghetti sauce

1/2 c. grated parmesan cheese

2 c. grated mozzarella cheese

Cook noodles in boiling water with salt and 1 tbsp cooking oil for about 14 minutes, drain.

Melt butter in a frying pan, add mushrooms, salt and pepper, sauté until soft, add spinach and heat through.

Mix cream cheese, cottage cheese, and spices in a second bowl.

To assemble, layer as follows:
1. Layer of noodles

2. 1/2 mushroom mixture

3. 1/2 cream cheese mixture

4. 1/2 tomato sauce mixture

5. Layer of noodles

6. 1/2 mushroom mixture

7. 1/2 cream cheese mixture

8. 1/2 tomato sauce mixture

9. Parmesan cheese

10. Mozzarella cheese

Cover with foil and bake at 350 degrees for 35 minutes.  Remove foil and bake for 15 additional minutes.

Let stand for 10 minutes before cutting.  12 pieces, serves 8.



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