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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 3 |
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Chock full of veggies (you can add, change to suit your tastes). Changed just a bit to fit my families needs. Ingredients:
2 small zucchini, chopped into bite size pieces |
1 red pepper, chopped |
6 plum tomatoes, chopped |
2 cups mushrooms |
2 small yellow squash, chopped |
2 carrots, chopped into small pieces |
1 small onion, chopped |
4 garlic cloves, minced |
1/4 cup extra virgin olive oil |
1 (12 ounce) can tomato paste |
1 (14 ounce) can vegetable broth |
2 tablespoons brown sugar |
4 teaspoons italian seasoning |
1 egg |
1 1/2 cups cottage cheese (may use ricotta) |
8 lasagna noodles, cooked and drained |
2 -3 cups mozzarella cheese |
1/3 cup parmesan cheese |
2 tablespoons romano cheese |
Directions:
1. In large saucepan, saute first 7 ingredients in the olive oil until crisp-tender.
2. Stir in tomato paste, broth, brown sugar and seasoning.
3. Bring to a boil, reduce heat and simmer, uncovered for 30 minutes, stirring occasionally.
4. In a bowl, combine egg and cottage cheese. Spoon 2 T. veggie mixture into bottom of 9 x 13 baking dish. Lay 4 Lasagna noodles across bottom. Spread half of veggie mixture over noodles. Next spread half cottage cheese mixture followed by cheese, repeat layers finishing with cheese.
5. Bake at 350°F for 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before cutting.
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