Description
This is a recipe I created for my vegetarian sister-in-law after she ran the Marine Corp Marathon in Washington, DC. I was not able to be there to cheer her on so I sent this dish. It is actually better the next day but I have never been able to keep my family out of it once they smell the aroma!
Ingredients
- 1 (16 ounce) package lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 (8 ounce) can sliced mushrooms
- 2 tablespoons minced garlic
- 1 zucchini, finely chopped
- 2 (28 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 tablespoon dried oregano
- 1 pinch brown sugar
- salt to taste
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 (16 ounce) container nonfat cottage cheese
- 2 eggs
- 3 tablespoons dried basil, divided
- ¼ cup grated Parmesan cheese
- 1 pound shredded mozzarella cheese
Prep Time: 20 mins
Cook Time: 1 hr 25 mins
Total Time: 1 hr 45 mins
Servings: 12