Tuesday, January 18, 2011

Luscious Vegetarian Lasagna

Got this one from the "Casseroles" book.  They named this dish perfectly.  It is very luscious and vegetarian.


8 ounces lasagna noodles
1 can (14 1/2 ounces) whole peeled tomatoes, undrained and coarsely chopped
1 can (12 ounces) tomato sauce
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
Dash black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/2 teaspoons minced garlic
2 small zucchini, diced
1 large carrot, diced
1 green bell pepper, diced
8 ounces mushrooms, sliced
2 cups cottage cheese
1 cup (4 ounces) shredded mozzarella cheese
1 cup grated Parmesan or Romano cheese
1 cup shredded cheddar cheese
Parsley sprigs for garnish


1. Cook lasagna noodles according to package directions; drain

2. Place tomatoes with juice, tomato sauce, oregano, basil and black pepper in medium saucepan.  Bring to a boil over high heat.  Reduce heat to low.  Simmer, uncovered, 6 to 10 minutes.

3. Heat oil in large skillet over medium-high heat.  Cook and stir onion and garlic until onion is golden.  Add zucchini, carrot, bell pepper and mushrooms.  Cook and stir 5 to 10 minutes or until vegetables are tender.  Stir vegetables into tomato mixture; bring to a boil.  Reduce heat to low.  Simmer, uncovered for 15 minutes.

4.  Preheat oven to 350 degrees.  Combinee mozzarella, cottage cheese and Parmesan cheese in large bowl; blend well.

5.  Spoon about 1 cup sauce in bottom of 12 X 8 inch baking pan.  Place a layer of noodles over sauce, then half the cheese mixture and half the remaining sauce.  Repeat layers of noodles, cheese mixture and sauce.

6.  Bake lasagna 30 to 45 minutes or until bubbly.  Let stand 10 minutes.  Garnish with parsley.

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