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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna is from A Little Slice of Heaven, 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 large onion, chopped
1/2 pound shredded carrots
1/2 pound coarsely chopped mushrooms
2 tablespoons vegetable oil
2 cups small curd cottage cheese
2 eggs
1/4 cup grated Parmesan cheese
1 teaspoon oregano
15 1/2 ounce jar pasta sauce, divided
6 cooked lasagna noodles
10 ounce pkg. frozen chopped spinach
1/2 pound peeled and coarsely chopped tomatoes
2 cups shredded mozzarella cheese
Directions:
Directions:
Preheat oven to 375º.

Saute onion, carrots, and mushrooms in oil over medium-high heat until tender. Drain and set aside. In small bowl, combine cottage cheese, eggs, Parmesan cheese, and oregano. In 7" x 11" dish, layer half of sauce, 3 noodles, onion, carrots, mushroom mixture, and 1/2 of cheese mixture. Cover with remaining noodles, sauce, spinach, and remaining cheese mixture. Top with tomatoes and mozzarella cheese. Bake for 35-45 minutes or until bubbly. Let stand 10 minutes before serving.

 

 

 

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