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Vegetable lasagna

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Ingredients/Components

pkg - 1/2 oz
Parmesan cheese - 1/4 c
sliced zucchini - 2 c
cottage cheese
shredded Mozzarella cheese
minced parsley - 1 Tbsp
sliced mushrooms - 2 c
seasoned bread crumbs - 1/4 c
large egg, beaten - 1 item
jar prepared spaghetti sauce - 1 3/4

How to make vegetable lasagna:

Place zucchini in microwave-safe 2-quart baking dish. Cover with plastic wrap; turn back one corner to vent. Cook on High for 3 to 5 minutes, or until tender-crisp. Stir in mushrooms. Cover; cook 3 to 5 minutes longer. Drain off liquid; set mixture aside. In bowl, mix egg with cottage cheese, 1 cup Mozzarella, the Parmesan and parsley; set aside. Spread about 1/2 cup spaghetti sauce over bottom of baking dish. Cover with 1/2 of noodles. Sprinkle with 2 tablespoons bread crumbs. Layer with zucchini mixture, then 1/2 of cheese mixture. Repeat; spread remaining spaghetti sauce and Mozzarella over all. Loosely cover lasagna with waxed paper; cook on High 15 minutes, until heated through, turning dish once. Makes 8 servings.

Recipe categories: Pasta, Main dish, Lasagna.

Rating:

3.2

Average rating: 3.2, total votes: 5

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