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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna is from What's Cookin' at the County?, 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:  
1 1/2 c onion, chopped
2 cloves garlic, minced
6 oz mushrooms,chopped
3 tbsp sherry
1 tbsp butter
2 stalks broccoli, chopped
1/2 lb spinach, chopped
16 oz cottage cheese
4 oz mozzarella cheese, shredded
3 tbsp Parmesan cheese, grated
1/4 c fresh parsley, chopped
2 eggs
1/4 tsp black pepper
1/4 tsp salt
3 c tomato sauce
8 oz lasagna noodles, cooked al dente
Directions:
Directions:
Preheat oven to 375º. In a large fry-pan, sauté the onion, garlic and mushroom in sherry and butter until the vegetables are soft. Add the broccoli and spinach. Stir to combine the ingredients, reduce the heat, cover the pan, and simmer the mixture for about 5 minutes. In a bowl, combine the cottage cheese, mozzarella, Parmesan, parsley, eggs, pepper and salt.

In a baking pan (13 x 9), spread 1/2 c of tomato sauce on the bottom. Layer the lasagna ingredients as follows: three strips of noodles on the bottom, then 1/2 the cheese mixture on the noodles, then 1/2 the vegetable mixture, and 1 c of tomato sauce. Repeat, starting with the noodles. End with a layer of noodles topped with the remaining 1/2 c of tomato sauce, and sprinkle with additional Parmesan cheese. Bake for 25 minutes. Let stand about 10 minutes before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1.5 hours
Personal Notes:
Personal Notes:
Lots of chopping, but well worth the effort. Can be frozen unbaked and then used at a later date. Using a high-quality bottled sauce can cut down on prep time--and don't skimp on the quantity of the sauce!

 

 

 

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