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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna is from Globe Trotting, 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:  
11/2 cups chopped onion
2 large cloves garlic, finely minced (2 tsp.)
6 oz. mushrooms, coarsely chopped
3 T sherry
1 T butter or margarine
2 large stalks broccoli (stems and flowerets chopped) about 4 cups
1/2 pound spinach, chopped (about 2 cups)
1/2 tsp AHA herb mix or low salt alternative
16 oz. low-fat cottage cheese
4 oz part-skim mozzarella, sherred
3 T grated Parmesan
1/4 cup chopped fresh parsley
2 eggs
1/4 tsp. freshly ground black pepper
1/4 tsp salt
3 cups tomato sauce
8 oz lasagna noodles, cooked al dente and spread on foil or wax paper
Directions:
Directions:
In a large skillet, saute the onion, garlic, mushrooms in sherry and butter until the vegetables are soft.
Add the chopped broccoli,spinach, and herb mix.
Stir to combine the first ingredients, reduce the heat, cover the skillet and simmer the mixture for about 5 minutes until the broccoli is tender-crisp.
In a medium bowl, combine the cottage cheese, mozzarella, Parmesan, parsley, eggs, pepper, and salt.
In a baking pan (13X9X2) spread 1/2 cup of tomato sauce and continue to layer as you would for any other lasagna.

 

 

 

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