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Vegetable lasagna

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Ingredients/Components

pkg - 1 oz
vegetable oil - 1 Tbsp
shredded carrots - 1 c
grated Parmesan cheese - 1 item
chopped onion - 1/2 c
can tomato sauce - 1 oz
can tomato paste - 1 oz
dried oregano
sliced mushrooms - 2 c
can sliced ripe olives, drained - 1 oz
lasagna noodles uncooked - 12 item
dried fennel - 1 tsp
cottage cheese, divided - 2 c

How to make vegetable lasagna:

Cook noodles according to package directions; drain and set aside. Cook mushrooms, carrots and onions in oil in a large skillet over medium heat until tender. Stir in tomato paste, sauce, olives and fennel. Bring to a boil. Remove from heat.

Lightly grease two 8-inch baking dishes. Arrange 3 noodles in each dish. Top each with 1/4 each of cottage cheese, spinach and vegetable mixture. Cover and freeze one casserole up to 6 months. Bake remaining casserole at 375° for 30 minutes. Add half of remaining Mozzarella slices and bake an additional 5 minutes. Remove from oven and let set 10 minutes. Serve with Parmesan cheese.

Note: To serve the frozen casserole, thaw in refrigerator 24 hours. Bake at 375° for 45 minutes; add remaining Mozzarella cheese slices and bake an additional 5 minutes. Serve with Parmesan cheese.

Note: Vegetable Lasagna may be prepared in an 9 x 13 x 2-inch baking dish. Bake at 375° for 40 minutes. Top with Mozzarella cheese slices and bake an additional 5 minutes.

Recipe categories: Pasta, Main dish, Lasagna.

Rating:

3.4

Average rating: 3.4, total votes: 5

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