Healthy Vegetable Lasagna
|Vegetable oil||1 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||3 Clove (15 gm), minced|
|Carrot||1 , chopped|
|Celery stalk||1 , chopped|
|Sliced mushrooms||2 Cup (32 tbs)|
|Canned tomatoes||19 Ounce (1 Can, 540 ml)|
|Canned tomato sauce||7 1⁄2 Ounce (1 Can, 213 ml)|
|Dried basil||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Small broccoli florets||3 Cup (48 tbs)|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Shredded low fat mozzarella cheese||3 Cup (48 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
In large saucepan, heat oil over medium heat; add onion and cook until tender.
Stir in garlic, carrot, celery and mushrooms; cook, stirring often, for 5 minutes.
Add tomatoes, breaking up with fork.
Stir in tomato sauce, basil, oregano; season with salt and pepper to taste.
Simmer, uncovered, for 10 minutes or until thickened slightly.
Let cool; stir in broccoli.
In large pot of boiling water, cook noodles until al dente (tender but firm); drain and rinse under cold water.
In lightly greased 13- x 9-in/3.5 L baking dish, arrange 3 noodles evenly over bottom.
Spread with one-half of the vegetable mixture then half of the cottage cheese.
Sprinkle with 1/3 of the mozzarella cheese.
Repeat noodle, vegetable mixure, cottage and mozzarella cheese layers once.
Arrange remaining noodles over top; sprinkle with remaining mozzarella and Parmesan.
Bake in 350°F/180°C oven for 35 to 45 minutes or until hot and bubbly.