Originally From
Sprung From
Veggie Lasagna
longclimb wants to cook this
8.0
- 1 cup Carrots, diced
- 2 cup Broccoli, diced
- 1 large Onion, diced
- 3 cloves Garlic, diced
- 1 large Portobello Mushroom, diced
- 1 medium Zucchini, diced
- 3 Tbsp Olive Oil
- 2 Tbsp Italian Seasoning (dry)
- 1 package Lasagna Noodles
- 2 jars Pasta Sauce (I like the sauce with spinach in it)
- 2 cups Cottage Cheese
- 2 cups Ricotta Cheese
- 2 cups Parmesan Cheese
Soak the noodles in a bowl of water.
Saute all of the vegetables in the oil, add the seasoning & salt/pepper to taste. Cook for 10 minutes.
Mix the cottage cheese & Parmesan cheese.
Begin layering in a large glass pan: Sauce, noodles, cheese mixture, noodles, sauce, veggies, Parmesan cheese, etc... Finish with Noodles, then sauce, then Parmesan cheese.
Cover with foil & cook at 375 degrees for 60 minutes. Remove the foil for the last 15 minutes.
Serve with garlic bread & a green salad.
Saute all of the vegetables in the oil, add the seasoning & salt/pepper to taste. Cook for 10 minutes.
Mix the cottage cheese & Parmesan cheese.
Begin layering in a large glass pan: Sauce, noodles, cheese mixture, noodles, sauce, veggies, Parmesan cheese, etc... Finish with Noodles, then sauce, then Parmesan cheese.
Cover with foil & cook at 375 degrees for 60 minutes. Remove the foil for the last 15 minutes.
Serve with garlic bread & a green salad.
