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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Vegetable Lasagna - October 1994 Recipe

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This recipe for Vegetable Lasagna - October 1994 is from These Are a Few of My Favorite Things!, 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:  
9 lasagna noodles
1 c. fontina or cheddar or mozzarella cheese or a mixture of 2 cheeses
1 package frozen or canned (15 oz.) Swiss chard, thawed, drained and chopped
1 c. shredded carrot
1 c. peeled, seeded shredded zucchini
2 1/2 c. ricotta or cottage cheese
1 egg
3/4 c. crushed dried onions

Sauce:
1 c. vegetable juice or chicken broth
3 heaping tbsp. flour
3/4 c. water
1/2 c. cottage cheese
3/4 c. shredded Parmesan cheese
Directions:
Directions:
Cook lasagna noodles, do not over cook, drain and lay out flat on foil or waxed paper.
Mix together, cheeses, Swiss chard, vegetables, egg and onion
Place 3 noodles in bottom of a lightly greased 13x9x2 pan. Spread 1/2 of the cheese and vegetable mixture over noodles. Place 3 more noodles over mixture. Add the other 1/2 of cheese mixture. Put 3 more noodles on top.
For sauce put juice or broth in sauce pan over medium high heat. Mix together flour and water until smooth. Add flour mixture to broth until begins to thicken. Stir in cottage cheese and stir mixture until it boils. Pour over the top layer of noodles in dish. Sprinkle top with Parmesan cheese.
Cover with foil. Bake 45 minutes at 350º. Uncover and bake until lightly browned.
Number Of Servings:
Number Of Servings:
8 servings

 

 

 

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