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Vegetarian Lasagna
Always an easy meal to prepare ahead and have on hand for the week
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Ingredients
- 1 medium onion chopped
- 2 medium crookneck squash sliced
- 1 medium Zucchini sliced
- 2-3 cloves garlic pressed
- 1 tablespoon olive oil
- 1 large container cottage cheese
- 1 jar tomato basil pasta sauce
- 16 oz mozzarella cheese part skim milk
- 2 oz Parmesan cheese grated
- 1 box lasagna noodles whole wheat
- Italian seasoning
- Parsley dried, fresh would be better!
- Oregano dried
- Pepper
- Olive oil spray
Ingredients
- 1 medium onion chopped
- 2 medium crookneck squash sliced
- 1 medium Zucchini sliced
- 2-3 cloves garlic pressed
- 1 tablespoon olive oil
- 1 large container cottage cheese
- 1 jar tomato basil pasta sauce
- 16 oz mozzarella cheese part skim milk
- 2 oz Parmesan cheese grated
- 1 box lasagna noodles whole wheat
- Italian seasoning
- Parsley dried, fresh would be better!
- Oregano dried
- Pepper
- Olive oil spray
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Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
Sauté onion, squash, zucchini and garlic in olive oil until soft. Add seasonings to taste.
Spray a large lasagna pan with olive oil spray.
Layer the following twice - 3 uncooked noodles, then a layer of sauce, ½ cottage cheese, ½ veggies, and 1/3 mozzarella cheese.
On the top layer (3rd layer) of noodles add remaining sauce, mozzarella, parmesan cheeses, and parsley.
Cover with aluminum foil and bake at 350 degrees for 45 minutes. Take foil off and bake another 15 minutes.
