Vegetable Italian Lasagna |
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Prep Time: 30 Minutes Cook Time: 38 Minutes |
Ready In: 68 Minutes Servings: 10 |
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Here's a very veggie different delicious lasagna. I really enjoy the sliced carrot in this recipe. Ingredients:
2 medium carrots, sliced |
1/3 cup onion, chopped |
2 garlic cloves, minced |
1 1/2 teaspoons olive oil |
15 1/2 ounces meatless spaghetti sauce |
1/4 cup water |
1 1/2 teaspoons dried oregano |
3/4 teaspoon dried basil |
1 1/2 cups mushrooms, sliced |
1 small zucchini, cut into small strips |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
2 eggs, beaten |
1 1/2 cups 1% fat cottage cheese, drained |
1/4 cup parmesan cheese, grated |
6 ounces lasagna noodles, cooked, rinsed and drained |
1 1/2 cups part-skim mozzarella cheese, shredded |
2/3 cup part-skim mozzarella cheese, shredded |
Directions:
1. In a medium covered skillet, cook carrots, onion, and garlic in about 1 1/2 tsp oil till onion is tender but not brown.
2. Stir in the pasta sauce, water, oregano, and basil; simmer covered 15 minutes or until carrots are tender.
3. Stir in the mushroom and zucchini into the skillet; cooked uncovered about 5 minutes or till zucchini is tender.
4. Meanwhile, using a wire stainer, squeeze any remaining liquid from the thawed spinach with a metal spoon.
5. In a bowl stir together the spinach, eggs, cottage cheese and parmesan.
6. Arrange a single layer of cooked lasagne noodles on the bottom of a greased 12 x 7 1/2 x 2-inch baking dish; top noodles with 1/3 of spinach mixture, spread with 1/3 of the sauce mixture, add with 1/2 cup mozzarella cheese, top with add 1/3 of the vegetable mixture - REPEAT layers 2 more times.
7. Bake uncovered in a 375°F oven 35 minutes or till heated through.
8. Top lasagne with 2/3 cup mozzarella; return to oven for 3 minutes or until top cheese has melted.
9. Let stand 10 minutes before serving.
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