HOME Page
Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles
How To Guides
Dairy Free Recipes
Farrago
Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas
BikePro Parts & Accessories
iPhone, iPod, iPad
Repair Service
Links
Site Map
|
|
Vegetable Lasagna
Contributed by: Melinda
1 recipe Porcini Marinara Sauce
1 pkg no-boil lasagna noodles (Ronzoni or De Bolles are the ones I've found)
1 15 oz. tub small curd cottage cheese
1 egg
1 bunch fresh basil, finely chopped or 1 Tbl dried basil
1 lb. whole milk mozzarella cheese, grated
1 cup grated parmesan cheese
1 small zucchini squash, very thinly sliced
1 yellow crookneck squash, very thinly sliced
- Combine cottage cheese, egg and basil in a small bowl
- Place about 3/4 cup sauce into a 9 x 13 baking dish
- Top with 3 Lasagna noodles (do not overlap and do not touch - they will expand with moisture)
- Spread 1/3 cottage cheese mixture over top
- Spread 3/4 cup sauce evenly over cheese
- Make a single layer of squash over the top.
- Sprinkle with 1/4 of the grated mozzarella
- Sprinkle with 1/4 cup grated parmesan
- Repeat steps 3-8 two times for three layers.
- Place 3 Lasagna noodles over the top.
- Cover with 3/4 cup sauce and sprinkle with remaining grated cheese.
- Cover and bake for 30 minutes at 375.
- Remove cover and bake until cheese is bubbly, about 10 - 15 minutes more.
1. Any vegetables can be substituted for the squash. If you use denser vegetables, cook partially before using.
2. Any frozen vegetable works well too, but thaw and drain well before using.
3. For saucier lasagna, serve with extra sauce on the side, or, use 1 cup instead of 3/4 cup in each layer.
Questions about this recipe?
|
|