Recipe

Easy Vegetable Lasagne Recipe


Easy Vegetable Lasagne Recipe
You don't have to boil the noodles first! This is a very rewarding dish for very little effort.

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Ingredients
  • 1 16 oz container cottage or ricotta cheese
  • 1 cup frozen spinach, thawed and squeezed dry
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 2 or 3 small zucchini, thinly sliced (leave the skin on)
  • 4 1/2 - 5 cups spaghetti sauce (36 - 40 oz)
  • 8 lasagne noodles
  • 2 cups shredded mozzarella cheese

Directions
  1. Mix together in a medium bowl the cottage cheese, spinach, Parmesan cheese, basil, oregano, and garlic powder. Set aside.
  2. Wash and pat dry the zucchini. Slice them thinly into rounds. Set aside.
  3. Spread 1 1/2 cups of the spaghetti sauce over the bottom of a 9 x 13 inch baking dish.
  4. Place 4 uncooked lasagne noodles over the spaghetti sauce.
  5. Spread half of the cottage cheese mixture over the noodles.
  6. Place half of the sliced zucchini in a layer over the cottage cheese mixture.
  7. Sprinkle 1 cup shredded mozzarella over the zucchini.
  8. Spread 1 1/2 cups spaghetti sauce over the mozzarella.
  9. Repeat layers of lasagne noodles, cottage cheese mixture, zucchini, and 1 1/2 cups spaghetti sauce. Be sure sauce completely covers noodles.
  10. Sprinkle 1 cup mozzarella cheese over the top.
  11. Bake uncovered 40 to 45 minutes, or until noodles are done.
  12. For best results, let lasagne cool 15 minutes before cutting.

Not quite what you're looking for? See more Main Dish / Eggs Dairy
Comments


This looks like the one I have. Except I use alfredo sauce instead of spaghetti sauce.
Donna A.


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