You are here

Vegetable Lasagna

Southern.Crockpot's picture
<p><a href="http://www.flickr.com/photos/tmab2003/4308565036/">Image Credit</a></p>
Ingredients
  Chopped onion 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Olive oil 1 Teaspoon
  Peeled diced tomato 1 1⁄2 Cup (24 tbs)
  Peeled diced eggplant 2 Cup (32 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Zucchini 1 Small, diced
  Fresh mushrooms 1⁄4 Pound, chopped
  Dried whole oregano 1 Teaspoon
  Bay leaf 1
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Uncooked lasagna noodles 6
  Salt 1⁄8 Teaspoon
  Eggs 2 , beaten
  Low fat cottage cheese 1 Cup (16 tbs)
  Chopped fresh parsley 1 Tablespoon
  Vegetable cooking spray 1
  Mozzarella cheese 2 Ounce, shredded to make 1/2 cup
  Grated parmesan cheese 1 Tablespoon
Directions

MAKING
1) In a skillet, heat oil.
2) Add in the onion and garlic and saute for 2 minutes.
3) Add in the next 9 ingredients.
4) Cover and lower heat. Allow to simmer for 10 minutes.
5) Remove the bay leaf and keep aside the vegetable mix.
6) Cook the lasagna as per package directions and reduce salt to 1/8 teaspoon.
7) Drain noodles, and cut in half crosswise and keep aside.
8) Combine the eggs, cottage cheese, and parsley and set aside.
9) Coat an 8-inch square baking dish with cooking spray.
10) Place 4 noodle halves in the dish.
11) Add half of the cottage cheese mix over noodles.
12) Spread half of the vegetable mix over the cottage cheese mixture and add half of the mozzarella cheese.
13) Repeat the layers, finishing with the noodles.
14) Cover and place in the oven for 20 minutes at 350°.
15) Sprinkle with Parmesan. Place a lid over and bake for 5 minutes.

SERVING
16) Sprinkle with grated cheese and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
6

Rate It

Your rating: None
4.141665
Average: 4.1 (18 votes)