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Garden Lasagna Recipe

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This recipe for Garden Lasagna, by , is from The McElmury Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Volkman
Added: Wednesday, November 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups spaghetti sauce
1 can sliced fresh mushrooms
3 cups cream style cottage cheese
2 eggs, beaten
1 tablespoon minced fresh basil or 1 teaspoon dried
1 garlic clove, minced
1/2 teaspoon lemon-pepper seasoning
2 medium zucchini, shredded, divided
3 large tomatoes, cut into 1/2 inch slices
1 can (6 oz.) tomato paste
2 tablespoons vegetable oil
1 cup grated Parmesan cheese
1-2 tablespoons minced fresh oregano or 1-2 teaspoons dried
1 1/2 teaspoon minced fresh parsley or 1/2 teaspoon dried
1/2 teaspoon seasoned salt
10 lasagna noodles, cooked and drained
3 cups (12 oz) shredded mozzarella cheese

Directions:
Directions:
In a saucepan, combine the spaghetti sauce, tomato paste, mushrooms and oil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next 9 ingredients. In a greased 13x9x2 inch baking dish, layer half of the noodles and cheese mixture. Top with 2 1/2 cups of zucchini. Layer with a third of the spaghetti sauce and 1/2 of the mozzarella. Repeat layers of noodles, cheese mixture and sauce. Top with tomato slices and remaining sauce and mozzarella. Cover and bake at 350 degrees for 35-40 minutes. Uncover and bake 10 minutes longer. Sprinkle with remaining zucchini. Let stand for 20 minutes before cutting.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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