Mom’s Veggie Lasagna (Vivian Menth)
CATEGORIES
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
DIRECTIONS
  1. Cook covered about 4 minutes until onion is tender:
  2. 2 medium carrots - bias sliced (3/4 cup)
  3. 3 tbsp. chopped onion
  4. 1 clove minced garlic
  5. 2 T. Cooking Oil
  6. Add and simmer ~15 min. or until carrots are tender:
  7. 3/4 cup spaghetti sauce
  8. 2 tbsp. water
  9. 1 tsp. oregano
  10. Add and cook uncovered ~5 minutes until zucchini is tender:
  11. 3/4 cup sliced mushrooms
  12. 1/2 cup sliced zucchini
  13. In separate container, mix:
  14. 1 cup cottage cheese
  15. 1 egg
  16. 2 tbsp. Parmesan cheese
  17. You will also need:
  18. 5 oz. frozen spinach - thawed, drained and squeezed out
  19. 1 cup shredded mozzarella
  20. 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.
  21. 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.
RECIPE BACKSTORY
From the Kitchen of Lee Anne Brockman