Monday, April 11, 2011

Vegetarian Lasagna

Love this's my take on the classic no-boil lasagna, minus the ground beef. It's cheesy, delicious, choc full of veggies, and the best part? Your family won't even miss the meat. I promise.

  • 1 Tbs olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 pint (8oz) fresh sliced mushrooms
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 carrot, grated
  • 1 cup fresh spinach chopped
  • 1 (26oz) jar Ragu Organic Garden Veggie Pasta Sauce
  • 1 (16oz) package 2% cottage cheese (small curd)
  • 4 cups shredded Reduced Fat Italian Blend cheese
  • 2 eggs, beaten
  • 1 or 2 Tbs Italian seasoning
  • 1 16 oz package whole wheat lasagna noodles

Heat olive oil in large skillet over med-high heat.  Saute garlic, onions and green pepper for 3 minutes.  Add mushrooms, zucchini, and squash and continue cooking until veggies are tender but not soggy.  Wilt in spinach, and add Pasta Sauce, reserving 1/4 cup of sauce for the first layer.  Stir to combine, and remove from heat.

In a large bowl, combine cottage cheese, shredded Italian Blend with the eggs and Italian seasoning reserving 1/2 cup of the shredded Italian Blend for later.

Spread the 1/4 cup of reserved sauce in the bottom of a 9x13 inch pan.  Layer with uncooked lasagna noodles (break them off to fit), cheese mixture and veggie mixture.  Repeat layers twice, or until all ingredients are used, ending on the veggie mixture.

Bake uncovered at 350 degrees for 45 minutes.  Sprinkle remaining 1/2 cup of shredded cheese on top and bake for an additional 10 minutes, or until cheese is melted and bubbly.  Remove from oven and let stand several minutes before serving.

Note: because there is a lot of water in the vegetables, sauce may boil over as they cook down. Place a large baking sheet under the pan to prevent spilling in your oven.

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