Vegetarian Lasagna
>> Wednesday, June 9, 2010
This is a great healthy and hardy meal that will not leave you feeling weighed down afterward! My husband loves to eat meat, but he loved this meal so much he had 3 helpings!
9 lasagna noodles, cooked al dente
1 16 oz cottage cheese
1 egg
1 zucchini squash (can also add or substitute with eggplant)
1 yellow squash
1 large red onion
1/2 jar spaghetti sauce
sliced fresh mushrooms*
fresh spinach leaves*
shredded mozzarella cheese*
shredded romano cheese*
paremesan cheese*
sliced olives*
*to taste
Thinly slice both squashes and red onion, then individually saute them lightly. It is important to saute each separately so they can retain their unique flavors (you may lightly season with garlic salt or herbs). Beat egg into cottage cheese. Line a 9x13 pan with a small amount of sauce.
Each layer gets, in this order:
3 lasagna noodles
cottage cheese
mushrooms
onions
yellow squash
zucchini squash
spinach
mozzarella cheese
romano cheese
small amount of spaghetti sauce
repeat 2 more times
top with olives, and parmesan cheese
You may worry that the lasagna is very "full" in the pan, but don't worry the spinach cooks down a lot in the oven.
Bake at 350 for about 45 min, *then let it cool for about 10 min so it can solidify!*
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2 comments:
Mmmmm yummers. Have you ever used the no-boil lasagna noodles? You just layer them in the pan - uncooked, and they cook in the oven. I bet this would be really good with an alfredo sauce - like a white lasagna w/ veggies.
I am SO making this! Anything that has sliced olives in it, has to be good! And I love that it's vegetarian!
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