Vegetable Lasagna Recipe

  1. Press spinach between paper towels.
  2. Combine spinach, cottage cheese and egg in medium bowl; stir well and set aside.
  3. Coat a large, non aluminum saucepan with cooking spray; add in oil, and place over medium high heat till warm.
  4. Add in onion and saute/fry 3 min or possibly till tender.
  5. Add in mushrooms and garlic, saute/fry 2 min more or possibly till mushrooms are tender.
  6. Add in tomatoes and parsley, red wine, tomato paste, basil, oregano, brown sugar, pepper and salt; stir well.
  7. Reduce heat and simmer, uncovered, 20 min.
  8. Remove tomato mix form heat, set aside.
  9. Coat a 12 x 8 x 2 inch baking dish with cooking spray.
  10. Spoon 1/3 of tomato mix into baking dish.
  11. Arrange three noodles lengthwise in a single layer over tomato mix; top with 1 1/4 c. spinach mix.
  12. Layer 2 1/2 c. zucchini over spinach and sprinkle with 1/2 c. Mozzarella cheese.
  13. Repeat layer; top with remaining tomato mix.
  14. Cover and chill 8 hrs.
  15. Bake at 350 degrees for 1 hour and 30 min.
  16. Uncover and sprinkle with remaining 1/4 c. Mozzarella cheese and Parmesan cheeses.
  17. Let stand 5 min before serving.
  18. Makes 6 servings.

parmesan cheese, percent, egg, vegetable cooking spray, extra virgin olive oil, onion, mushrooms, garlic, mozzarella cheese, salt, fresh parsley, burgundy, tomato paste, basil, oregano, brown sugar, pepper, salt, lasagna noodles, zucchini

Taken from cookeatshare.com/recipes/vegetable-lasagna-30694 (may not work)

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