Vegetable Lasagna

Southern.Crockpot's picture

Jan. 18, 2012

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
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6