Vegetable Lasagna Recipe
Summary
Ingredients
2 tablespoons chopped onion
1 clove garlic, minced
1 teaspoon olive oil
1 1/2 cups peeled diced tomato
2 cups peeled diced eggplant
1/2 cup chopped green pepper
1 small zucchini, diced
1/4 pound fresh mushrooms, chopped
1 teaspoon dried whole oregano
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon pepper
6 uncooked lasagna noodles
1/8 teaspoon salt
2 eggs, beaten
1 cup low-fat cottage cheese
1 tablespoon chopped fresh parsley Vegetable cooking spray
1/2 cup (2 ounces) shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
Directions
Saute onion and garlic in hot oil in a large skillet 2 minutes.
Stir in next 9 ingredients; cover, reduce heat, and simmer 10 minutes.
Remove bay leaf; set vegetable mixture aside.
Cook lasagna according to package directions, reducing salt to 1/8 teaspoon.
Drain noodles, and cut in half cross wise; set aside.
Combine eggs, cottage cheese, and parsley; set aside.
Coat an 8-inch square baking dish with cooking spray.
Place 4 noodle halves in dish.
Spoon half of cottage cheese mixture over noodles.
Spread half of vegetable mixture over cottage cheese mixture; sprinkle with half of mozzarella.
Repeat layers, ending with noodles.
Cover and bake at 350° for 20 minutes.
Sprinkle with Parmesan; cover and bake 5 minutes.
Stir in next 9 ingredients; cover, reduce heat, and simmer 10 minutes.
Remove bay leaf; set vegetable mixture aside.
Cook lasagna according to package directions, reducing salt to 1/8 teaspoon.
Drain noodles, and cut in half cross wise; set aside.
Combine eggs, cottage cheese, and parsley; set aside.
Coat an 8-inch square baking dish with cooking spray.
Place 4 noodle halves in dish.
Spoon half of cottage cheese mixture over noodles.
Spread half of vegetable mixture over cottage cheese mixture; sprinkle with half of mozzarella.
Repeat layers, ending with noodles.
Cover and bake at 350° for 20 minutes.
Sprinkle with Parmesan; cover and bake 5 minutes.
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