"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Vegetable Lasagna Recipe

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

Jane Walters (Janie Barbour)
Added: Saturday, November 8, 2008


2 T. minced garlic
1/2 onion, chopped
4 T. olive oil
2 zucchini, cut into bite sized pieces
1 1/2 c. fresh spinach
1 1/2 c. artichoke hearts
2 c. mushrooms, sliced
1 c. shredded carrots
1 red pepper, cut into bite sized pieces

No-boil lasagna noodles
fat-free cottage cheese
tomato sauce
light Alfredo sauce
Mozzarella cheese
smoked Provolone cheese slices
Parmesan cheese, grated
Romano cheese, grated
Asiago cheese, grated or shredded

Sauce onion and garlic in olive oil and add the rest of the ingredients. Continue to cook until softened.

Layer noodles in lasagna pan, next vegetables, then cottage cheese, the tomato, then the alfredo sauce, topping that with the mozzarella and slices of provolone. Finish this with the Parmesan, Romano and Asiago cheeses.

Bake at 350 for 45 minutes to an hour.

Serve with a salad and Italian bread.




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