Vegetable Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 oz. pkg. frozen chopped spinach, drained well
12 oz. carton low fat cottage cheese
1 egg, beaten
2 tsp. olive oil (EVO)
3/4 c. chopped onion
2 gloves garlic, minced
1 c. fresh mushrooms, chopped
2 14 oz. cans no salt added diced tomatoes, DRAINED
1/4 c. fresh parsley
1/4 c. dry red wine
1/4 c. tomato paste
2 tsp. dried whole basil
1 1/2 tsp. dried whole oregano
1 tsp. brown sugar
1/2 tsp. pepper
1/4 tsp. lite salt
6 lasagna noodles, cooked
5 c. thinly sliced zucchini
1 1/4 c. grated part-skim mozzarella cheese
2 T. grated Parmesan cheese
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Directions: |
Directions:Cook noodles. Drain. Press spinach against the side of colander to drain it well. Combine spinach, cc, and egg in a bowl and stir well. Add oil to a skillet, and place on med. high heat until hot. Add onion, saute for 3 mins. Add mushrooms and garlic, then saute 2 mins. Add tomatoes, and next 8 ingred. into skillet. Stir well. Reduce heat. Simmer uncovered for 20 mins. Remove from heat and set aside. Spray cooking dish with Pam. Spoon 1/3 tom. mixture into bottom of cooking dish. Arrange 3 noodles there. Top with 1 1/4 c. spinach/cheese mixture. Repeat layers. Top with tom. mixture and 1/2 c. mozzarella cheese. Bake covered, at 350º for 1 hr. and 30 mins. Uncover and top with Mozzarella and Parmesan cheese and cook for 5 mns. Let stand 5 mins. before cutting and serving. |
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Number Of
Servings: |
Number Of
Servings:6-8 servings |
Personal
Notes: |
Personal
Notes: You can use portabello mushrooms and pre-cooked eggplant for more texture. Silken tofu, or soy crumbles flavored with garlic or oregano are fine to use. Do not put carrots in it! Large strips that are thin- Zucchini or eggplant can be used in place of the noodles. GF lasagna noodles are fine, also if pre-cooked. I think Linda Makohon started us with this recipe and we just changed a few things.
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