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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Veggie Lasagna (Lisa) Recipe

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This recipe for Veggie Lasagna (Lisa) is from LET'S EAT! Vol.2, 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:  
2 zucchini, cut lengthwise
2 squash, cut lengthwise
1 eggplant, cut lengthwise
enough milk to cover eggplant slices
1 large jar of your favorite spaghetti sauce
1 lb. ground beef or 1/2 lb. ground beef plus 1/2 lb. Italian sausage
1 egg
6 oz. cottage cheese
1 container ricotta cheese
2 cups shredded mozzarella
1 T Italian seasoning
salt and pepper to taste

Directions:
Directions:
1. Soak eggplant slices in milk for 10 - 15 minutes.
2. In large skillet, brown meat and drain. Mix with spaghetti sauce and set aside.
3. Drain eggplant slices and combine with squash and zucchini. Set aside.
4. In separate bowl, mix cottage cheese, ricotta cheese, 1 cup of mozzarella, egg, and seasoning until well combined. Add salt and pepper.
5. In a 9 x 12-inch dish, layer half of sauce, half of veggies, and half of cheese mixture. Repeat.
6. Spread remaining mozzarella on top.
7. Bake at 375º approximately 45 minutes, until bubbly. If cheese browns before finished baking, cover witgh aluminum foil.

 

 

 

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