Layered Vegetable Lasagna Recipe
Ingredients
| Frozen chopped spinach package | 1 , drained | |
| Cottage cheese | 1 Carton (1l) | |
| Egg substitute | 1/4 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| Olive oil | 2 Teaspoon | |
| Onion | 3/4 Cup (16 tbs), minced | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Tomatoes | 2 Can (10oz), chopped | |
| Minced parsley | 1/4 Cup (16 tbs) | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Cup (16 tbs) | |
| Dried basil | 2 Teaspoon | |
| Dried oregano | 1 1/2 Teaspoon | |
| Brown sugar | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Lasagna noodles | 6 , uncooked | |
| Zucchini | 5 Cup (16 tbs), thinly sliced | |
| Mozzarella cheese | 1 1/2 Cup (16 tbs) | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
Press spinach between paper towels until barely moist.
Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot.
Add onion, and saute 3 minutes or until tender.
Add mushrooms and garlic; saute 2 minutes or until mushrooms are tender.
Add tomatoes and next 8 ingredients; stir well.
Reduce heat, and simmer, uncovered, 20 minutes.
Remove tomato mixture from heat; set aside.
Coat a 13- x 9- x 2-inch baking dish with cooking spray.
Spoon one-third of tomato mixture into baking dish.
Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture.
Layer 2 1/2 cups zucchini over spinach, and sprinkle with 1/2 cup mozzarella cheese.
Repeat layers; top with remaining tomato mixture.
Cover and chill 8 hours.
Cover baking dish, and bake at 350° for 1 hour 30 minutes.
Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese.
Cover and let stand 5 minutes before serving.
Combine spinach, cottage cheese, and egg substitute in a medium bowl; stir well, and set aside.
Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot.
Add onion, and saute 3 minutes or until tender.
Add mushrooms and garlic; saute 2 minutes or until mushrooms are tender.
Add tomatoes and next 8 ingredients; stir well.
Reduce heat, and simmer, uncovered, 20 minutes.
Remove tomato mixture from heat; set aside.
Coat a 13- x 9- x 2-inch baking dish with cooking spray.
Spoon one-third of tomato mixture into baking dish.
Arrange 3 uncooked noodles lengthwise in a single layer over tomato mixture; top with 1 1/4 cups spinach mixture.
Layer 2 1/2 cups zucchini over spinach, and sprinkle with 1/2 cup mozzarella cheese.
Repeat layers; top with remaining tomato mixture.
Cover and chill 8 hours.
Cover baking dish, and bake at 350° for 1 hour 30 minutes.
Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese.
Cover and let stand 5 minutes before serving.
Chef
