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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from 2008 S.O.S. Women's Retreat Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
karen gorski
Added: Tuesday, June 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. zucchini
1 lb. squash
1/4 tsp. Italian seasoning
1/4 tsp. ground black pepper
2 c. tomato pasta sauce
16 oz. low-fat cottage cheese
2 egg yolks
1/3 c. Parmesan cheese
2/3 c. seasoned bread crumbs
2 c. mozzarella, part-skim
3 c. baby spinach
1 c. fresh basil
olive oil

Directions:
Directions:
Heat oven to 425. Coat 13 x 9" baking pan with non-stick cooking spray. Cut all squash and zucchini lengthwise in half. Then, cut each half lengthwise into slices about 1/4 inch thick. Spread squash and zucchini on pans in single layer and season with Italian seasoning. Bake for 25 minutes, turning over once halfway through baking. Remove from oven and set aside. Reduce oven temperature to 375. In a large skillet, heat pasta sauce over medium-high heat. Mix rinsed and dried spinach into the pasta sauce. In a food processor, combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend until all ingredients are combined and smooth. To assemble: Sprinkle 2 tablespoons of bread crumbs over the bottom of a 13 x 9 x 2 inch baking pan. Cover the bottom of the dish with half of the zucchini and squash slices. Next, spread cottage cheese mixture over the squash and zucchini slices. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Sprinkle with the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Sprinkle mozzarella cheese evenly over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese. Bake at 375 for approximately 35 minutes. Cheese should be browned and bubbling. Let stand for 10 to 25 minutes before serving.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
80 minutes
Personal Notes:
Personal Notes:
This may take a bit of preparation and time to cook, but it's worth it. The calories are significantly reduced because zucchini and squash are used in this recipe instead of pasta.

 

 

 

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