Vegetarian Lasagna

From Recipes

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Revision as of 01:55, 20 April 2009

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, start off by layering a bit of sauce at 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.