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

Veggie Lasagna Recipe

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This recipe for Veggie Lasagna is from The Mackechnie Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 lasagna noodles, cooked and cut in half
1 tsp. veg. oil
3 c. sliced mushrooms
1 small onion, chopped
1 clove garlic
1 sweet red or green pepper

2 T. AP flour
1 tsp. basil or oregano
1/2 tsp. salt and 1/2 tsp. pepper
1 1/2 c. milk
1 egg
2 pkg. frozen broccoli, thawed
1/4 c. chopped parsley
1 1/2 c. lowfat cottage cheese
1 c. mozzarella cheese, grated
2 T. grated Parmesan cheese
2 T. bread crumbs
Directions:
Directions:
Cook noodles 6-8 mins. Drain and cut in half. In a fry pan, heat oil and add mushrooms, onions, garlic and red pepper. Cook for 5 mins. Sprinkle with flour- stir to coat well. Stir in the salt, pepper, 3/4 c. milk, and cook until thick. Stir in broc. and parsley. Set aside. In blender, blend egg, cottage cheese, and remaining milk. Spread 1/3 of veg. mixture into 8 " square dish, then 1/3 broc. mixture and cover with 4 noodles. Half of egg mixture and then 4 more noodles. Keep layering. Top with parm. cheese and bread crumbs. Cook 40 mins. at 375º.

 

 

 

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