RECIPE Saturdays: #5 - Mock Vegetarian

Vegetarian Mock-Lasagna is not real lasagna because it doesn't have anything resembling a 'noodle' or pasta layer--this being a no-refined-carbs blog, and all. However, you could substitute noodles with something like very thing baked or fried eggplant slices--not breaded, for a noodle layer, if it's important to you. This recipe is more like a lasagna-fillings casserole, but it's still quite filling and yummy.

You will need: 1 bag/box of frozen spinach, two green peppers, 1 yellow onion, 1 container mushrooms (any kind), 1 8 oz container of ricotta cheese (non-fat is fine); 1 8 oz. container of cottage cheese (non-fat is fine); 1 jar pasta sauce (try to find a jar without added sugar).

Defrost and drain (really well) the frozen spinach. Fry up the onions, peppers and mushrooms, until softer (not limp). Mix the ricotta and cottage cheese in a bowl; add (to taste): pepper, salt, oregano, basil, rosemary. Then, in a ceramic or glass baking dish, layer the sauce, veggies, spinach, cheese until you have used up the ingredients. Once done, bake on 325 degrees for 30-40 minutes.

Let the dish settle for 15 minutes, and cool. Serve.

Notes: When I make this again, I will probably only use about half the cheese mixture, and add in some harder cheeses, i.e. shredded Parmasean or Romano, to keep the entire dish from becoming to liquid and soft. I would also use fresh spinach, and wilt it myself in a skillet, or even just added it raw to the dish and use the leaves as a 'noodle' substitute layer. Do not braise/saute the veggies for very long, either.