Ingredients: |
Ingredients: 1 lb box lasagna noodles 6 c marinara sauce 24 oz low-fat cottage cheese (for a richer texture, use ricotta cheese) 32 oz shredded mozzarella cheese 1/2 c chopped herbs (basil, oregano, or thyme) 2 eggplants , cut into circular slices 1/4–1/8-inch thick 6 to 8 zucchini , cut lengthwise into slices 1/4–1/8-inch thick 5 to 6 portobello mushrooms , thinly sliced 2 red onions , thinly sliced 4 tbspolive oil 4 cloves garlic 3/4 c chopped onions 2 cans (28 ounces) diced tomatoes 1/3 c chopped basil
|
Directions: |
Directions:Sauté or oven-roast the vegetables until they are cooked through. Set aside.
Preheat the oven to 350°. In the bottom of a 16" x 12" pan (a disposable pan is best), place a layer of dry noodles. On top of that, add about 1/3 of the marinara sauce, about 1/2 of the cottage cheese, and about 1/3 of the mozzarella cheese. Sprinkle herbs over the top, and add a layer of vegetables. Repeat the process. Finish with a layer of noodles, then top with tomato sauce and a thick layer of mozzarella cheese.
Cover the pan with plastic wrap, then wrap tightly with aluminum foil. Bake for 35 minutes, or until a knife pokes easily through the lasagna. Remove the plastic and foil and bake at 450° for 10 minutes, or until the top is browned.
Remove lasagna from the oven and let sit for 20 minutes. Garnish with fresh basil leaves or other fresh herbs.
|