veggie treasure lasagna recipe

veggie_lasagnaThis veggie lasagna was amazing! I loved it and I didn’t even notice the missing meat. I felt lighter when I was full. There are a couple things that Diana did differently with this recipe. First of all she didn’t use cottage cheese, but she used double the ricotta cheese. Secondly, she added broccoli florets. The one thing I’d probably do differently next time is to cut the squash and zucchini thinner. Overall, this one is a winner.

9 servings

* 1 teaspoon olive oil
* 1/4 cup yellow onion, chopped
* 3 cloves of garlic, minced
* 1/2 cup yellow squash, sliced
* 1/2 cup zucchini, sliced
* 1 14.5 ounce can peeled diced tomatoes, undrained
* 1 8 oz can tomato paste
* 2 6.5 ounce cans of plain spaghetti sauce
* 1 teaspoon garlic powder
* 1 teaspoon Italian seasoning
* 1 teaspoon rosemary
* 1/4 teaspoon pepper
* pinch of white sugar
* 1/2 teaspoon salt
* 1/2 cup water
* 1/4 cup red wine (1/4 cup water can be substituted here.)
* 1 tsp olive oil

* 8 ounces small curd cottage cheese
* 8 ounces part skim ricotta cheese
* 1/2 cup grated parmesan cheese
* 1 cup grated mozzarella cheese
* 8 oz frozen chopped spinach, thawed and drained
* 1/2 tablespoons parsley
* 1 egg
* 1 teaspoon garlic powder
* 1/2 large zucchini, sliced
* 1/2 large yellow squash, sliced

* 12 sheets flat lasagna noodles, cooked according to box directions
* 1 cup mozzarella cheese, grated
* 1/4 cup parmesan cheese, grated
* dash of chopped parsley

Preheat oven to 375 degrees.

To make the sauce:
Over medium heat, combine olive oil, onion and garlic and cook for 5 minutes, or until fragrant and soft.
Add squash and zucchini and cook for about 5 minutes, stirring occasionally.
Add diced tomatoes, remaining can of spaghetti sauce, tomato paste, garlic powder, Italian seasoning, rosemary, salt, sugar, pepper, water and/or wine and olive oil. Turn heat down to low and let simmer, stirring occasionally while you prepare the filling.

To make the filling:
Place the cottage cheese, ricotta cheese, parmesan, mozzarella, spinach, parsley, egg and garlic powder in a large bowl. Mix well.
To assemble the lasagna:
Layer 4 noodles over sauce in pan. Layer ½ of the sliced zucchini & squash over the noodles. Layer 1/2 of the cheese filling over the veggies, followed by 1 cup of the sauce.
Layer 4 more noodles over the sauce. Repeat process with another layer of veggies, then cheese, then sauce.
Layer on four more noodles, top with the remaining sauce, cheese and a layer of foil.
Bake in oven for 40-45 minutes, or until bubbly.
Remove foil from pan and top with remaining cheeses and parsley.
Place dish in oven uncovered and bake an additional 10 minutes until cheese is melted.
Let stand 15 minutes before cutting.

Veggie Treasure Lasagna « Meatless Monday.

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