Difference between revisions of "Vegetable Lasagna"
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* 6 [[lasagne|lasagna]] noodles, uncooked | * 6 [[lasagne|lasagna]] noodles, uncooked | ||
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# Preheat oven to 400 °F. | # Preheat oven to 400 °F. | ||
# Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside. | # Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside. | ||
Latest revision as of 17:16, 29 June 2012
Description
Farmers' Market Recipes by the Commonwealth of Massachusetts Department of Agricultural Resources, public domain government resource—original source of recipe
- Cook Time:
- Serves: 4
Ingredients
- 1 medium zucchini, sliced
- 1 cup mushrooms, sliced
- 1 medium onion, chopped
- 1 clove garlic, cut in small pieces
- 2, 8-ounce cans tomato sauce
- 1 teaspoon oregano
- 1 teaspoon basil
- ¼ teaspoon pepper
- 1 large tomato, chopped
- l cup low-fat cottage cheese
- 1 cup mozzarella cheese, shredded, (try part-skim)
- 6 lasagna noodles, uncooked
Procedures
- Preheat oven to 400 °F.
- Mix zucchini, mushrooms, onions, and garlic with tomato sauce and seasonings in a saucepan. Cover; cook 15 minutes and set aside.
- Mix cheeses and chopped tomato. Spread one-third of sauce over bottom of 8-by 8-inch baking dish. Add half of the uncooked noodles and half of cheese mixture. Repeat layers and end with a third layer of sauce.
- Cover tightly with foil; bake 45 minutes. Remove from oven and let stand 5 minutes before serving.
