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Summer Vegetable Lasagna

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The Chi Channel's Chi-Licious Cooking: Episode Veggie Lasagna http://www.thechichannel.tv/chi_channel_008.htm
Ingredients
  Lasagna noodles 6 Ounce
  Canned tomatoes 1 Pound (1 Can)
  Olive oil 1 Tablespoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Zucchini 1⁄4 Pound, chopped
  Broccoli 1⁄4 Pound, chopped
  Stalk celery 1 , chopped
  Mushrooms 1⁄4 Pound, chopped
  Dried basil 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cottage cheese/Ricotta cheese 1 1⁄2 Cup (24 tbs)
  Parmesan cheese 2 Tablespoon
Directions

Prepare lasagna noodles according to package directions, but omit salt. Drain and place in single layer. If using whole canned tomatoes, drain, reserving liquid. Chop tomatoes. Heat oil in large skillet. Saute onion, garlic, celery and mushrooms til onions are golden and mushrooms have released juices and celery is softened. Add zucchini, broccoli, tomatoes, liquid and seasonings. Simmer, covered, for about 10 min., stirring occasionally. Preheat oven to 350 degrees.
To assemble lasagna, layer vegetable sauce, noodles and cottage(ricotta) in baking dish or lasagna pan, beginning and ending with sauce. Sprinkle with Parmesan. Bake 25 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Cheesy
Method: 
Baked
Dish: 
Lasagna
Interest: 
Summer, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6
This summer vegetable lasagna uses fresh seasonally produce and will impress even the most dedicated carnivore! This recipe for vegetarian lasagna is simple to make, and oh, so delicious! It's a hassle-free recipe, fancy enough for picnics, pot-luck parties and get-togethers, yet easy enough for an everyday family meal. Fresh garden veggies and fresh ricotta cheese makes this lasagna not only yummy but healthy too. Make it in a large quantity and freeze it for later!

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