Vegetable Italian Lasagna Recipe
Ingredients
| 2 medium carrots,bias sliced | ||
| Onion | 1/3 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 2 tablespoons olive oil or cooking oil | ||
| 1 15 1/2-ounce jar extra-thick and zesty meatless spaghetti sauce | ||
| Water | 1/4 Cup (16 tbs) | |
| Dried oregano | 1 1/2 Teaspoon, crushed | |
| Salt | 3/4 Teaspoon | |
| Dried basil | 3/4 Teaspoon, crushed | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| 1 small zucchini, cut into bite-size sticks | ||
| 1 10-ounce package frozenchopped spinach, thawed and well drained | ||
| Eggs | 2 , beaten | |
| 1 1/2 cups cream-style cottage cheese, drained, or ricotta cheese | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| 6 ounces lasagna noodles, cooked, rinsed, and drained | ||
| Shredded mozzarella cheese | 1 1/2 Cup (16 tbs) | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
| Green or red sweet pepper rings, (optional) | ||
Directions
In a medium covered skillet cook sliced carrots, chopped onion, and minced garlic in hot olive or cooking oil till onion is tender but not brown.
Stir in meatless spaghetti sauce, water, oregano, salt, and basil.
Simmer, covered, about 15 minutes or till carrots are tender.
If desired, reserve a few of the mushroom slices to garnish the top of the lasagna.
Stir the remaining mushroom slices and the zucchini sticks into skillet.
Cook, uncovered, about 5 minutes or till zucchini is tender.
Meanwhile, using paper toweling, squeeze any excess liquid from the thawed spinach.
In a bowl stir together the beaten eggs, the drained cottage cheese or ricotta cheese, and Parmesan cheese.
Arrange a single layer of lasagna noodles in the bottom of a greased 12x7 1/2x2-inch baking dish.
Top noodles with 1/3 of the thawed spinach.
Spread with 1/3 of the cottage or ricotta cheese mixture, then with 1/3 of the spaghetti sauce mixture.
Sprinkle with 1/2 cup of the shredded mozzarella cheese.
Repeat the layers 2 more times.
Bake, covered, in a 375° oven about 35 minutes or till heated through.
Top lasagna with the 1 cup shredded mozzarella cheese, the sliced ripe olives, and the reserved mushroom slices, if desired.
Return to oven for 3 minutes or till cheese is melted.
Let stand 10 minutes before serving.
If desired, garnish with snipped parsley and green or red sweet pepper rings.
Stir in meatless spaghetti sauce, water, oregano, salt, and basil.
Simmer, covered, about 15 minutes or till carrots are tender.
If desired, reserve a few of the mushroom slices to garnish the top of the lasagna.
Stir the remaining mushroom slices and the zucchini sticks into skillet.
Cook, uncovered, about 5 minutes or till zucchini is tender.
Meanwhile, using paper toweling, squeeze any excess liquid from the thawed spinach.
In a bowl stir together the beaten eggs, the drained cottage cheese or ricotta cheese, and Parmesan cheese.
Arrange a single layer of lasagna noodles in the bottom of a greased 12x7 1/2x2-inch baking dish.
Top noodles with 1/3 of the thawed spinach.
Spread with 1/3 of the cottage or ricotta cheese mixture, then with 1/3 of the spaghetti sauce mixture.
Sprinkle with 1/2 cup of the shredded mozzarella cheese.
Repeat the layers 2 more times.
Bake, covered, in a 375° oven about 35 minutes or till heated through.
Top lasagna with the 1 cup shredded mozzarella cheese, the sliced ripe olives, and the reserved mushroom slices, if desired.
Return to oven for 3 minutes or till cheese is melted.
Let stand 10 minutes before serving.
If desired, garnish with snipped parsley and green or red sweet pepper rings.
Chef
