Cheesy White Vegetable Lasagna

  1. Heat oven to 375F.
  2. Cut each zucchini lengthwise into 5 thin slices.
  3. Brush zucchini slices with 1 tsp.
  4. oil.
  5. Cook zucchini, in batches, in large skillet on medium-high heat 2 to 3 min.
  6. on each side or until crisp-tender.
  7. Cool.
  8. Meanwhile, heat remaining oil in same skillet on medium-high heat.
  9. Add carrots, onions and garlic; cook and stir 5 min.
  10. or until vegetables are crisp-tender.
  11. Stir in pasta sauce, basil and pepper.
  12. Bring to boil; cover.
  13. Simmer on medium-low heat 10 min., stirring occasionally.
  14. Combine mozzarella and Parmesan.
  15. Mix 1 cup mozzarella mixture with egg, cottage cheese and nutmeg.
  16. Layer 3 noodles, 1/3 sauce mixture, half the cottage cheese mixture, half the zucchini and 1/3 of the nuts in 8-inch square baking dish sprayed with cooking spray; repeat layers, alternating direction of zucchini in each layer.
  17. Top with remaining noodles, sauce and nuts.
  18. Bake, covered, 20 min.
  19. Uncover; sprinkle with remaining mozzarella mixture.
  20. Bake, uncovered, 20 min.
  21. or until heated through.
  22. Let stand 15 min.
  23. before cutting to serve.

zucchini, olive oil, carrots, onions, garlic, pasta sauce, fresh basil, ground black pepper, milk, parmesan cheese, egg, s, ground nutmeg, lasagna noodles

Taken from www.kraftrecipes.com/recipes/cheesy-white-vegetable-lasagna-187577.aspx (may not work)

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