More Great Recipes: Vegetable

Mom’s Veggie Lasagna (Vivian Menth)


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Member since 2016

Serves | Prep Time | Cook Time

Ingredients

2 medium carrots - bias sliced (3/4 cup)
3 tbsp. chopped onion
1 clove minced garlic
2 T. Cooking Oil
3/4 cup spaghetti sauce
2 tbsp. water
1 tsp. oregano
3/4 cup sliced mushrooms
1/2 cup sliced zucchini
1 cup cottage cheese
1 egg
2 tbsp. Parmesan cheese
5 oz. frozen spinach - thawed, drained and squeezed out
1 cup shredded mozzarella


Cook covered about 4 minutes until onion is tender:


2 medium carrots - bias sliced (3/4 cup)


3 tbsp. chopped onion


1 clove minced garlic


2 T. Cooking Oil



Add and simmer ~15 min. or until carrots are tender:


3/4 cup spaghetti sauce


2 tbsp. water


1 tsp. oregano



Add and cook uncovered ~5 minutes until zucchini is tender:


3/4 cup sliced mushrooms


1/2 cup sliced zucchini



In separate container, mix:


1 cup cottage cheese


1 egg


2 tbsp. Parmesan cheese



You will also need:


5 oz. frozen spinach - thawed, drained and squeezed out


1 cup shredded mozzarella



Grease 8x4x2 loaf pan. Layer with half of the noodles, spinach, cottage cheese, spaghetti mixture and mozzarella. Repeat with second layer of same, without mozzarella. (unless you decide to add more cheese for the fun of it). I like to top with noodles and plain spaghetti sauce, but the recipe does not call for it.



Bake covered at 375 degrees for about 35 minutes. Uncover and top with remaining cheese and sprinkle ripe olives if desired. Bake 2-3 minutes more.


Pairs Well With


Notes

From the Kitchen of Lee Anne Brockman

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