Italpasta Vegetarian Lasagna Recipes
VEGETABLE ITALIAN LASAGNA
Make and share this Vegetable Italian Lasagna recipe from Food.com.
Provided by LUv 2 BaKE
Categories One Dish Meal
Time 1h8m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- In a medium covered skillet, cook carrots, onion, and garlic in about 1 1/2 tsp oil till onion is tender but not brown.
- Stir in the pasta sauce, water, oregano, and basil; simmer covered 15 minutes or until carrots are tender.
- Stir in the mushroom and zucchini into the skillet; cooked uncovered about 5 minutes or till zucchini is tender.
- Meanwhile, using a wire stainer, squeeze any remaining liquid from the thawed spinach with a metal spoon.
- In a bowl stir together the spinach, eggs, cottage cheese and parmesan.
- Arrange a single layer of cooked lasagne noodles on the bottom of a greased 12 x 7 1/2 x 2-inch baking dish; top noodles with 1/3 of spinach mixture, spread with 1/3 of the sauce mixture, add with 1/2 cup mozzarella cheese, top with add 1/3 of the vegetable mixture - REPEAT layers 2 more times.
- Bake uncovered in a 375°F oven 35 minutes or till heated through.
- Top lasagne with 2/3 cup mozzarella; return to oven for 3 minutes or until top cheese has melted.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 286.9, Fat 11.5, SaturatedFat 6.2, Cholesterol 77.3, Sodium 785.8, Carbohydrate 23.1, Fiber 2.2, Sugar 5.4, Protein 22.9
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- Heat the olive oil in a large skillet over medium heat to make the sauce. Add garlic and onions and cook for a minute. Add red peppers and sauté for another minute or so. Add mushrooms and continue to sauté for a few minutes until tender. Pour in wine, if using, add red pepper flakes, oregano, thyme, salt and pepper to taste and stir.
- Add tomatoes with juices, using your hands to squeeze and crush the tomatoes if using whole, and add tomato paste. Stir to combine, bring to a simmer and continue to cook for 20 minutes. Stir in basil and set aside.
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