Recipe: Roasted Vegetable Lasagna
Ingredients:
1 pkg mushrooms, sliced
2-3 large zucchini or summer squash, sliced
3 carrots, shredded
olive oil
salt
pepper
2 Tbsp. butter
1/2 onion, minced
2 cloves garlic, minced
26 oz. chopped tomatoes
1/2 Tbsp. dried basil
1/2 Tbsp. dried oregano
9 lasagna noodles
1 c. cottage cheese
3 c. Italian cheese mix (or a combination of mozzarella and parmesan)
1/2 Tbsp. dried Italian seasoning
4 Tbsp. sundried tomatoes, minced
Preheat oven to 425 degrees.
In a large bowl, toss sliced mushrooms, sliced zucchini, and shredded carrots with olive oil, salt, and pepper. Put on large rimmed baking sheet and roast in oven for 30 minutes.
When vegetables have roasted, reduce oven heat to 375 degrees.
Heat large pot of water for lasagna noodles. When the water boils, cook the lasagna noodles according to package directions.
Meanwhile, melt butter in skillet. Saute onion until just beginning to turn golden. Add garlic and saute for another minute. Add tomatoes, basil, and oregano. Simmer uncovered, stirring occasionally, until everything else is ready. The goal here is to get it less liquidy.
In a large bowl, combine cottage cheese, Italian cheeses, Italian seasoning, and sundried tomatoes.
Once everything is done, get out a 9x13 pan. Smear a little of the tomato sauce on the bottom, then layer with noodles, 1/2 vegetables, 1/3 cheese mixture, and 1/3 tomato sauce. Repeat. The third and final layer should be just noodles, tomato sauce, and cheese.
Cover with tin foil and bake in 375 degree oven for 40 minutes. Remove tin foil and bake another 8 minutes or until cheese begins to brown. Remove from oven and let sit 5 minutes before eating.
1 pkg mushrooms, sliced
2-3 large zucchini or summer squash, sliced
3 carrots, shredded
olive oil
salt
pepper
2 Tbsp. butter
1/2 onion, minced
2 cloves garlic, minced
26 oz. chopped tomatoes
1/2 Tbsp. dried basil
1/2 Tbsp. dried oregano
9 lasagna noodles
1 c. cottage cheese
3 c. Italian cheese mix (or a combination of mozzarella and parmesan)
1/2 Tbsp. dried Italian seasoning
4 Tbsp. sundried tomatoes, minced
Preheat oven to 425 degrees.
In a large bowl, toss sliced mushrooms, sliced zucchini, and shredded carrots with olive oil, salt, and pepper. Put on large rimmed baking sheet and roast in oven for 30 minutes.
When vegetables have roasted, reduce oven heat to 375 degrees.
Heat large pot of water for lasagna noodles. When the water boils, cook the lasagna noodles according to package directions.
Meanwhile, melt butter in skillet. Saute onion until just beginning to turn golden. Add garlic and saute for another minute. Add tomatoes, basil, and oregano. Simmer uncovered, stirring occasionally, until everything else is ready. The goal here is to get it less liquidy.
In a large bowl, combine cottage cheese, Italian cheeses, Italian seasoning, and sundried tomatoes.
Once everything is done, get out a 9x13 pan. Smear a little of the tomato sauce on the bottom, then layer with noodles, 1/2 vegetables, 1/3 cheese mixture, and 1/3 tomato sauce. Repeat. The third and final layer should be just noodles, tomato sauce, and cheese.
Cover with tin foil and bake in 375 degree oven for 40 minutes. Remove tin foil and bake another 8 minutes or until cheese begins to brown. Remove from oven and let sit 5 minutes before eating.