Vegetable Lasagna Recipe
Learn how to make Vegetable Lasagna through this simple recipe. This Vegetable Lasagna when served as Main Dish is sure to please your family members. Vegetable is the main ingredient in this Vegetable Lasagna. This recipe will save you dollars which you have spent at Italian restaurants for similar or perhaps inferior taste. This Vegetable Lasagna is too good to be missed.
Ingredients
1 large onion, chopped
1/2 lb. carrots, shredded
1/2 lb. fresh mushrooms, coarsely chopped
2 tablespoons vegetable oil
2 cups small curd cottage cheese
2 eggs
1/4 cup grated Parmesan cheese
1 teaspoon oregano
1 (15 1/2 oz.) jar spaghetti sauce, divided
6 lasagna noodles, cooked
1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 lb. tomatoes, peeled and coarsely chopped
2 cups mozzarella cheese, shredded
Directions
Saute onion, carrots and mushrooms in oil over medium-high heat until tender.
Drain and set aside.
In small mixing bowl, combine cottage cheese, eggs, Parmesan cheese and oregano.
In 2-quart oblong glass baking dish, layer half of spaghetti sauce, 3 lasagna noodles, all onion-carrot-mushroom mixture and half of cheese mixture.
Cover with remaining noodles, spaghetti sauce, spinach and remaining cheese mixture.
Top with tomatoes and mozzarella cheese.
Convection Bake at 325°F for 40 to 45 minutes.
Let stand 10 minutes.
Drain and set aside.
In small mixing bowl, combine cottage cheese, eggs, Parmesan cheese and oregano.
In 2-quart oblong glass baking dish, layer half of spaghetti sauce, 3 lasagna noodles, all onion-carrot-mushroom mixture and half of cheese mixture.
Cover with remaining noodles, spaghetti sauce, spinach and remaining cheese mixture.
Top with tomatoes and mozzarella cheese.
Convection Bake at 325°F for 40 to 45 minutes.
Let stand 10 minutes.
