"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Garden Lasagna Recipe

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This recipe for Garden Lasagna, by , is from A Peek into the Parsons' Pantry, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim Parsons
Added: Sunday, May 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (16oz) lasagna noodles
8 large carrots, sliced
1 large onion, minced
1 clove garlic, minced
2 T. olive oil
1 c. water
2 tsp. basil
2 tsp. oregano
2 tsp. salt
4 can (8oz.) tomato sauce
3 c. fresh mushrooms, sliced
2 packages (10 oz.) frozen chopped spinach
4 c. cottage cheese
3 c. grated mozzarella cheese
1/2 c. grated Parmesan cheese
2 eggs or egg whites, lightly beaten
1/2 tsp. pepper

Directions:
Directions:
Boil lasagna noodles as directed on package. Drain off hot water, and replace with cold water to keep noodles from sticking. Set aside. In large pot, saute' carrots, onions, and garlic in olive oil for 5 to 7 min. Add water, oregano, basil, salt, 1/2 pepper, and tomato sauce; cover & simmer for 15 to 20 min on low heat. Stir in mushrooms and simmer and additional 2 to 3 min. Thaw spinach and drain excess liquid. In a large mixing bowl combine cottage cheese, mozzarella cheese, Parmesan cheese, eggs and 1/2 pepper.

Grease 13x9 inch casserole dish. Lightly line bottom of dish with vegetable/tomato sauce; then alternate layers of noodles, sauce, spinach, and cheese mixture, ending with cheese on top. Cover dish and bake at 375 for 35 minutes. Makes 12 to 15 servings.

Number Of Servings:
Number Of Servings:
12 to 15
Preparation Time:
Preparation Time:
1 hour +
Personal Notes:
Personal Notes:
As with most Italian food this tastes even better as left overs - after all the spices and flavors have blended together.

 

 

 

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