Very Veggie Lasagna
2 cups cottage cheese *
1/2 cup grated parmesan
1/4 tsp. pepper
3 medium zucchini, cut lengthwise into quarter-inch slices
1 (6oz) pkg. portobello mushrooms
1 tsp. extra virgin olive oil
1 (26-oz) jar marinara sauce
9 lasagna noodles
1 cup shredded mozzarella cheese
1) In a bowl stir together cottage cheese, parmesan cheese and pepper, cover and refrigerate.
2) Brush zucchini and mushrooms with oliver oil. Grill vegetables on a lightly grease grill rack over medium high heat (one of those stove top grill pans work just fine) for 5 - 7 minutes or until tender.
3) Cook noodles per package directions, drain. Give them a quick rinse with cool water. Just enough to cool them down, for easier handling.
4) Spoon one-third of the marinara sauce into a 13x9 baking dish coated with cooking spray. Place 3 noodles over sauce; top with one-third of the vegetables. Spoon one-third of the cottage cheese mixture over the vegetables. Repeat procedure twice with remaining sauce, noodles, vegetables, and cottage cheese mixture. Cover and chill for about 2 hours.
5) Bake covered for 45 minutes at 350 degrees. Uncover, add mozzerella cheese and bake for 15 minutes more. Let stand 15 minutes before serving.
*Half Cottage Cheese and Half Ricotta can be used.
1/2 cup grated parmesan
1/4 tsp. pepper
3 medium zucchini, cut lengthwise into quarter-inch slices
1 (6oz) pkg. portobello mushrooms
1 tsp. extra virgin olive oil
1 (26-oz) jar marinara sauce
9 lasagna noodles
1 cup shredded mozzarella cheese
1) In a bowl stir together cottage cheese, parmesan cheese and pepper, cover and refrigerate.
2) Brush zucchini and mushrooms with oliver oil. Grill vegetables on a lightly grease grill rack over medium high heat (one of those stove top grill pans work just fine) for 5 - 7 minutes or until tender.
3) Cook noodles per package directions, drain. Give them a quick rinse with cool water. Just enough to cool them down, for easier handling.
4) Spoon one-third of the marinara sauce into a 13x9 baking dish coated with cooking spray. Place 3 noodles over sauce; top with one-third of the vegetables. Spoon one-third of the cottage cheese mixture over the vegetables. Repeat procedure twice with remaining sauce, noodles, vegetables, and cottage cheese mixture. Cover and chill for about 2 hours.
5) Bake covered for 45 minutes at 350 degrees. Uncover, add mozzerella cheese and bake for 15 minutes more. Let stand 15 minutes before serving.
*Half Cottage Cheese and Half Ricotta can be used.