Directions: |
Directions:1. prepare vegetables. Cook all vegetables except eggplant with a little water. When cooked, drain broth from vegetables. Saute eggplant in margarine (eggplants get very watery if cooked in water). Combine cooked well-drained vegetables. Mix 200 g pasta sauce into vegetables.
2. Mix 125 g pasta sauce and 1/2 cup chopped onion into cottage cheese.
3. The above can marinate for a few hours or can be incorporated into lasagna when noodles are cooked.
4. Add salt to water in large pot, bring to boiling. Add noodles and stir. Cook lasagna noodles until al dente,stirring occasionally to prevent noodles from sticking together. Once cooked, strain and rinse in cold water.
5. place a thin layer of sauce at the bottom of lasagna pan. Add layers: vegetables, sauce, noodles, vegetables, sauce, noodles, cottage cheese, sauce, vegetables noodles, until vegetables are used. The top layer should be pasta sauce.
6. sprinkle grated mozzarella cheese as top layer of lasagna.
7. bake at 350 F for 45 - 60 minutes. |
Personal
Notes: |
Personal
Notes: the mix of vegetables can vary. Sometimes the lasagna will be heavy on the carrots, celery and eggplant; other times only broccoli, cauliflower and egg plant. Sometimes incorporate spinach into the cottage cheese. Usually have eggplant in the lasagna. There is a lot of flexibility. If kids don't want zucchini, there are plenty of other vegetables available. Haven't used mushrooms but it is another option. A friend also has used Swiss Char with success.
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This recipe for Vegetable Lasagna is from