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Four Cheese Veggie Spinach Lasagna
2-3 cups Mushrooms (one package) sliced
2 16 oz bags frozen spinach
16 oz artichoke hearts chopped
~1/2 cup kalamata olives (depends on how much you like them) chopped
4-6 cloves garlic chopedÂ
~1 cup cottage cheese
~1 cup ricotta cheese
~ 1/2 cup feta cheese
~1 cup mozzarella
Lasagna NoodlesÂ
2 jars spaghetti sauce (whatever variety you like, have canned, is on sale will work)
Pre-heat oven to 450 degrees. Saute mushrooms in olive oil. Brush family size deep pyrex or a couple of 9x11" pans with olive oil. Pour a shallow layer of sauce in bottom. Lay down a layer of lasagna noodles. You can use just the regular hard noodles and don't need to pre-boil. Another layer of sauce then begin layering with mushrooms, cheeses, artichokes, spinach, garlic and kalamata olives. Add layer of noodles, sauce and rest of ingredients. Use a good amount of sauce. Make sure it fills in around the edges. Top with last layer of noodles, press to compact, add sauce and last bit of cheese. Bake covered for about 45 minutes. When done a fork will glide through the noodles. Remove foil add Parmesan to top broil until melted. Let rest for 15 minutes before serving.