Vegetable Lasagna
Recipe Description
[http://www.mass.gov/agr/markets/farmersmarkets/resources_consumers_recipes.htm 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 lasagne|lasagna noodles, uncooked
- 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.
This article uses material from the "Vegetable Lasagna" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
