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Recipe Veggie Lasagna Florentine (Pasta)
Home Cooking Recipes
Required Ingredients:
- 1 (16 ounce) package lasagna noodles
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 (8 ounce) can sliced mushrooms
- 2 tablespoons minced garlic
- 1 zucchini, finely chopped
- 2 (28 ounce) cans crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1 tablespoon dried oregano
- 1 pinch brown sugar
- salt to taste
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 (16 ounce) container nonfat cottage cheese
- 2 eggs
- 3 tablespoons dried basil, divided
- 1/4 cup grated Parmesan cheese
- 1 pound shredded mozzarella cheese
Preparing/Cooking:
- Cook lasagna noodles in a large pot of lightly salted, boiling water for 10 minutes, or until al dente.
- Rinse with cool water, drain, and set aside.
- Heat oil in a large skillet over medium heat.
- Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft.
- Stir in both cans of crushed tomatoes, tomato paste, oregano, brown sugar, and salt to taste.
- Reduce heat to low, and simmer for 15 minutes.
- Meanwhile, microwave frozen spinach until cooked.
- Cool, and then squeeze out excess water.
- Drain cottage cheese.
- Using a mixer, blend spinach, cottage cheese, eggs, and 2 tablespoons basil until smooth.
- In a separate bowl, combine shredded mozzarella cheese and grated Parmesan cheese.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread 1 cup sauce in the bottom of a 9x13 inch baking dish.
- Layer 1/3 of the noodles, 1/3 cottage cheese/spinach mixture, 1/3 of remaining sauce, and 1/3 cheese mixture.
- Repeat layers with remaining ingredients.
- Sprinkle top with remaining 1 tablespoon of dried basil.
- Bake in preheated oven for 60 minutes.
- Let stand for 10 minutes before serving.
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