Photo by Melody

Dave's Garden Cookbook: Vegetable lasagna

The 2001 Dave's Garden Cookbook

Vegetable lasagna

By BittysGarden

Category: Casseroles

28-ounce jar spaghetti sauce
1 cup water
1 teaspoon italian seasoning
1/2 cup chopped onions
1 teaspoon chopped garlic
1/2 teaspoon chopped oregano
16 ounces cottage cheese
1 egg
1/2 teaspoon pepper
1 tablespoon parsley flakes
1/2 cup grated parmesan cheese
6 uncooked lasagna noodles
4 ounce can sliced mushrooms,drained
1/2 cup shredded carrots
10 ounce package frozen chopped spinach,
cooked and well drained
2 cups shredded mozzarella cheese,divided

Heat oven to 350 degrees. in a bowl,combine spaghetti
sauce,water,italian seasoning,onions,garlic and oregano,
stir and set aside. In a separate bowl,combine cottage
cheese,egg,pepper,parsley and 1/4 cup parmesan cheese;
stir and set aside. In a greased 9 x 13 inch baking
dish,spread 1 cup of prepared sauce. Layer with 3
lasagna noodles,1/2 of cottage cheese mixture,half
each;mushrooms,carrots,cooked spinach and cheese.
repeat layers with remaining ingredients,ending
with a third layer of sauce. Cover and bake at 350
degrees for 45 to 55 minutes or until bubbly and
noodles are tender.
Allow to stand 15 minutes before serving.
Serves 6 to 8.

  Extra Notes  
HINT; you can add thin slices of zucchini
between the layers.

» Click here to print this recipe

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