LEMOINE FAMILY RECIPES
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VEGGIE LASAGNA - Brenda Promersberger

12 lasagna noodles 24 oz regular size jar of ragu traditionial 1 cartain mushrooms 1/2 bag spinach 8 oz motzarella shreaded cheese 32 oz cottage cheese parmesan cheese (in jar) sprinkle to taste

Instructions: Cook the noodles, drain and rinse with cold water- don't overcook. Brush the 9x13 pan with a thin layer of the Ragu pasta sauce then mix the rest of the pasta sauce with the finely chopped vegetables (cold). Layer pasta; sauce with chopped vegetables; and cheeses (motzarella, cottage cheese, parmesan) into the pan. Repeat layers saving enough of the sauce mixture and mozerella to top the last pasta layer. Bake at 350 degrees for about 45 minutes (until it is bubbling). Yield: 6 to 8 servings.