Ingredients: |
Ingredients: 9 lasagna noodles, boiled, fresh (from deli counter) or ready-to-bake
For sauce:
2 tsp vegetable oil
1 large onion, chopped
1/2 pound fresh mushrooms
3 cloves garlic, minced, or 2 tsp dried garlic
1/4 cup chopped fresh parsley
1 tsp each dried basil and oregano
1/4 cup tomato paste
1 can (19 oz, 540 ml) tomatoes, undrained
2 sweet red, yellow or green peppers, coarsely chopped
Salt and pepper
For filling:
2 cups skim milk cottage cheese
1/3 cup freshly grated Parmesan cheese
1 tsp dried oregano
3 cups shredded mozzarella cheese
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Directions: |
Directions:1. For tomato sauce: in a large non-stick skillet, heat oil over medium heat; cook onion and mushrooms for 5 minutes or until tender, stirring often.
Add garlic, parsley, basil, oregano, tomato paste and tomatoes; use a masher to break up tomatoes; simmer, uncovered, for 10 minutes. Add sweet peppers; simmer for 10 minutes, until sauce is thickened, and add salt and pepper to taste.
2. Meanwhile, in a 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 a single layer on dampened tea towel – OR alleviate this step by using the ready-to-bake noodles or by using fresh lasagna noodles (usually available in fresh pasta deli section).
3. Assembly: In a 13 x 9 inch baking dish, spread 1 cup tomato sauce over bottom. Top with layer of noodles. Cover with half of the cottage cheese mixture, then one-third of the mozzarella cheese and one-third of the remaining sauce. Add another layer of noodles; spread with remaining cottage cheese mixture. After, layer with half of the remaining mozzarella, then half of the sauce and final layer of noodles. Top with remaining sauce and mozzarella and Parmesan cheese. Lasagna can be prepared to this point, covered and refrigerated for up to 1 day, or frozen for up to a few months (let thaw) and then add 15 minutes to baking time.
4. Bake covered in a 350 F oven for 30 minutes – uncover and bake for 10-15 minutes longer or until hot and bubbly. Remove from oven and let cool for 5 minutes before serving. Makes 8-12 servings. |
This recipe for Veggie Lasagna is from