Ingredients: |
Ingredients: From the kitchen of Louise DeSare
4 Large Tomatoes Peeled and seeded (or 1 large can Peeled Tomatoes)
½ Cup Tomato Paste until smooth. (set aside)
Process all these ingredients in a blender (Or just use a couple of jars of your favorite spaghetti sauce.)
2 Scallions (½ small onion)
1 Tbsp. soy sauce
2 Cloves garlic
2 Tsp. Basil
1 Tsp. Oregano
½ Tsp. Marjoram
Mix these ingredients in a medium bowl. (set aside)
3 Cups Ricotta Cheese
(3 Cups Low Fat Cottage Cheese)
3 Eggs Beaten
1/4 Cup Grated Cheese
½ Tsp. Cinnamon
1/4 Tsp. Nutmeg
1 Cup Grated Mozzarella
1 lb. Lasagna Noodles, cooked
Broccoli
Zucchini (set aside)
Mushrooms
Eggplant
Onions
1 lb. Part Skim Mozzarella Cheese, grated or thinly sliced
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Directions: |
Directions:Cook lasagna until al dente, about 12 minutes. Salt the water. Just before you drain put a couple of drops of oil into water so noodles won’t stick together. Clean and slice veggies into medium bowl. Use whatever kinds of veggies you’d like.
To assemble: Coat 13 X 9-inch baking dish with non-stick spray or coat lightly with oil. Layer 1/4 of tomato mixture, a third of the noodles, overlapping as necessary, half the cheese mixture, half of your veggies, 1/4 of tomato mixture and then another layer of noodles. Repeat with remaining ingredients. Spread the last 1/4 of tomato mixture over top layer of noodles and sprinkle top with grated or thinly sliced mozzarella. Bake at 375º for 35 to 45 minutes or until bubbly and lightly browned. Tent with aluminum foil to keep from drying out too much, remove foil 10 minutes before done. |
This recipe for Vegetarian Lasagna is from