Vegetarian Lasagna
From Recipes
(New page: '''Vegetarian Lasagna with Broccoli, Kale, and Zucchini'''<br> '''Ingredients:''' * 1 package of lasagna noodles * 1 15-oz ricotta cheese * 1 8-oz package mozzarella * 1/4 cup Parmesan ch...) |
Current revision (01:57, 20 April 2009) (view source) |
||
Line 26: | Line 26: | ||
Thinly slice the zucchini. Set aside. | Thinly slice the zucchini. Set aside. | ||
- | Start assembling, | + | Start assembling, layer a bit of sauce on the bottom so the noodles won't stick to the pan, then noodles, zucchini, vegetables/sauce, cheese, repeat |
Remember to save enough sauce and cheese for the topping. | Remember to save enough sauce and cheese for the topping. |
Current revision
Vegetarian Lasagna with Broccoli, Kale, and Zucchini
Ingredients:
- 1 package of lasagna noodles
- 1 15-oz ricotta cheese
- 1 8-oz package mozzarella
- 1/4 cup Parmesan cheese
- 1 egg
- 1 bunch broccoli, chopped into small pieces
- 1 bunch kale, chopped into small pieces (or other greens)
- 1 small zucchini, thinly sliced
- 1 onion, diced
- 36 oz pasta sauce
- 1 tsp dried oregano
- 1 tsp dried basil
Optional: thinly sliced mushrooms, shredded carrots, spinach.
Directions:
Chop the broccoli and kale. Dice the onion.
In a pan, drizzle a bit of olive oil and saute the onion until softened. Add the broccoli and kale and stir until slightly softened. Add the sauce and herbs and mix.
In another bowl, mix together the 15-oz container of small curd cottage cheese, 1 8-oz package mozzarella (finely grated), 1 egg, and 1/4 cup Parmesan cheese.
Thinly slice the zucchini. Set aside.
Start assembling, layer a bit of sauce on the bottom so the noodles won't stick to the pan, then noodles, zucchini, vegetables/sauce, cheese, repeat
Remember to save enough sauce and cheese for the topping.
Bake in the oven at 375 degrees for 45 minutes.