Vegetarian Lasagna So good, even Pedro will eat it, and he hates cooked vegetables! Though he does pick the mushrooms out. INGREDIENTS 3 tbsp butter 4 cups chopped fresh mushrooms 1 cup diced onion 1 package chopped frozen spinach 2 eggs 2 cups shredded mozzarella cheese 1 cup cottage cheese 1/2 cup grated parmesan cheese 8 no-bake lasagna noodles 3 cans traditional pizza sauce Melt butter in a large fry pan. Sauté mushrooms and onion until tender and any liquid has evaporated; cool. Stir in spinach, eggs, and cheeses. Add salt and pepper to taste. Alternately layer half the noodles, half the vegetable-cheese mixture, and half the sauce in a shallow 3-quart rectangular baking dish; repeat layers. Cover and bake in 350°F oven for 45 to 50 minutes. Makes 5 or 6 servings. HOME