Ingredients: |
Ingredients: 1 eggplant, cut into 1/4-1/8 in. circular slices
6-8 sm. or 1 lg. zucchini, cut lengthwise into 1/4-1/8 in. slices
3 yellow onions
4 T. olive oil
1 pkg. mushrooms
2 large cans tomato sauce
1 large can diced tomatoes
1/2 c. chopped fresh basil, oregano or thyme
Salt and pepper to taste
4 cloves garlic, minced
1 bag fresh spinach
2 boxes whole wheat lasagna noodles
24 oz. low fat cottage cheese or ricotta cheese
32 oz. shredded mozzarella cheese
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Directions: |
Directions:Soak eggplant in salt water for 20 minutes. Sauté or oven-roast zucchini, eggplant and 1 chopped onion in olive oil until they are cooked through using the same amount of zucchini and eggplant. Set aside. Slice mushrooms into small bite size pieces. To make the marinara sauce, combine tomato sauce and diced tomatoes and heat. Slice remaining 2 onions and add to tomato sauce. Stir in herbs and flavor with salt and pepper to taste. Add garlic. Stir in spinach. Preheat oven to 350°F. In bottom of a 12x16 in. pan, disposable is best, place a layer of tomato sauce followed by a layer of dry noodles. Next, add more tomato sauce, a layer of cottage and mozzarella cheeses, and a layer of vegetables. Repeat the process. Finish with a layer of noodles, then top with tomato sauce. Cover pan with aluminum foil. Bake for 35 minutes or until a knife pokes easily through the lasagna. Remove foil and add a nice layer of mozzarella cheese and continue to bake for 10-15 minutes, or until top is browned. *You can double the recipe freeze an uncooked lasagna. Bake the frozen lasagna for 50 minutes instead of 35. |
This recipe for Vegetable Lasagna is from