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Veggie lasagna

You’ll need:

1 box lasagna noodles

1 pound shredded mozzarella

1 green zucchini chopped

1 yellow zucchini chopped

12 oz pack mushrooms chopped

6-8 sweet peppers chopped (small sweet peppers)

1 head of broccoli chopped

2 cups fresh spinach

4 cloves garlic minced

Olive oil

Salt/ pepper

Garlic powder

1 container cottage cheese

2 eggs

2 tbsp parsley flakes

1/2 cup fresh grated Parmesan cheese

16oz crushed tomatoes

Parsley and crushed red peppers for serving

First chop veggies and mix in bowl. Drizzle with olive oil and salt and pepper. Add veggies to skillet with olive oil and cook until start to soften then add minced garlic cloves, tbsp oregano, tbsp basil, and top with fresh spinach to wilt, Sauté another 4 minutes and set aside. In a separate bowl mix cottage cheese, Parmesan cheese,parsley and eggs. Boil noodles until

Aldenta drain and run cold water over to cool.

in a 9 by 13 pan layer the bottom with noodles, then a thin layer of veggie mixture, thin layer of cottage cheese mixture and a thin layer of crushed tomatoes and top with thin layer of mozzarella cheese. Repeat these steps until you fill to top of pan. The last layer should be mozzarella cheese not noodles. Place into oven at 350 for 25-30 minutes until the sides are bubbling and cheese is melting then raise heat to 425 for 5-7 minutes until top is golden brown and begins to crisp. Take out of oven let rest for 5-7 minutes before cutting and serving. Top with fresh or dried parsley, crushed red peppers if you want some heat and Parmesan cheese! Serve with a side salad and garlic bread! Enjoy!

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