Vegetable lasagna
Recipe by Michelle
9 lasagna noodles
2 (8 oz) cans tomato sauce
1 clove garlic, minced
1/4 teaspoon oregano
1 (10 oz) package frozen, chopped broccoli, thawed and squeezed dry
1 cup shredded carrot
1 (16 oz) container cottage or ricotta cheese
1/2 cup parmesan cheese
1 cup shredded mozzarella
1. Cook lasagna noodles according to package directions.
2. Grease the bottom of a 9x9 baking dish.
3. Preheat oven to 350 degrees.
4. In a small bowl, combine tomato sauce, garlic, and oregano. Mix well.
5. In a medium bowl combine broccoli, carrot, cottage/ricotta and parmesan cheeses, mix well.
6. Spread 1/2 cup tomato sauce in the bottom of the 9x9 dish. Place 3 noodles on top of sauce, spread 1/2 the broccoli mixture over the noodles and spoon 1/2 cup sauce over the broccoli.
7. Top with noodles and spoon the remaining broccoli mixture and another 1/2 cup of sauce onto the noodles. Top with the last 3 noodles. Cover with remaining sauce and mozzarella.
8. Bake at 350 degrees for 45 minutes, let stand 15 minutes before slicing.
main courses, lasagna, vegetaria October 27, 2012 02:51
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