Ingredients: |
Ingredients: 9 lasagna noodles
Sauce:
2 tsp. oil
1 large onion, chopped
½ lb fresh mushrooms, sliced
3 cloves garlic, minced
¼ cup chopped fresh parsley
1 tsp of each - dried basil and oregano
¼ cup tomato paste
1 -19 oz can crushed tomatoes, undrained
2 sweet peppers, chopped
Filling:
2 cups cottage cheese
⅓ cup parmesan
1 tsp dried oregano
3 cups shredded mozzarella
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Directions: |
Directions:Tomato sauce: In Large non stick skillet, heat oil over medium heat; cook onion and mushroom for 5 minutes or until tender, stirring often. Add garlic, parsley, basil, oregano, tomato paste and crushed tomatoes. Simmer uncovered for 10 minutes. Add peppers and simmer for 10 minutes or until sauce is thickened. Season with salt and pepper to taste.
MEANWHILE: in large pot of boiling water, cook noodles for 8-10 minutes or until tender, but firm. Drain under cold running water and set aside in single layer on dampened tea towel (or use ready bake noodles)
FILLING: Combine cottage cheese, half of Parmesan and all oregano. Mix well.
ASSEMBLY: In 13 x 9 inch baking dish, spread 1 cup tomato sauce over bottom. Top with layer of noodles. Cover with half of cottage cheese mixture then 1/3 of mozzarella then 1/3 of remaining sauce. Add another layer of noodles; spread with remaining cheese mixture. Layer with 1/2 of remaining mozzarella, then 1/2 of sauce and final noodles. Top with sauce, mozzarella and parmesan. Bake at 350ºF for 30 minutes covered, then uncover for an additional 10-15 minutes. |
This recipe for Vegetarian Lasagna is from