Garden lasagna
Garden lasagna
Ingredients/Components
- salt and pepper to taste - 1 item
- grated Parmesan - 1/2 c
- cloves garlic - 4 item
- olive oil - 2 Tbsp
- medium onion, chopped fine - 1 item
- mushrooms, sliced thin - 2 c
- 2 c - 3/4 lb
- each: medium zucchini and yellow summer squash, chopped fine - 2 item
- each: red and green bell pepper, diced fine - 1 item
- Ricotta cheese or nonfat cottage cheese - 2 c
- chopped fresh herbs basil, oregano, parsley - 3/4 c
- green or white lasagna noodles, cooked 1 minute only - 1 lb
- highly seasoned tomato sauce
- teleme cheese - 4 oz
How to make garden lasagna:
Topping:4 c. highly seasoned tomato sauce4 oz. teleme cheese Saute vegetables in batches. Cool. Mix the vegetables with the Mozzarella, Ricotta, Parmesan, all but 1/4 cup herbs, garlic, salt and pepper to taste. Rub baking dish with olive oil and line with lasagna noodles. Spread half the vegetable/cheese mixture. Cover with lasagna noodles and another layer of filling. Add final lasagna noodles; cover with tomato sauce. Top with cheese and remaining 1/4 cup fresh herbs. Bake in a 350° oven until heated through, about 30 to 45 minutes. Makes 8 servings.Recipe categories: Low calorie, Vegetables, Main dish.
Rating:
Related ingredients:
sugar, eggs, vanilla, pkg, sour cream, butter, nutmeg, gelatin, boiling water
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