(902) 542-8463
Cart 0 items: $0.00

Vegetable Lasagna

Vegetable Lasagna
Recipe Date:
Serving Size:
8
Cook Time:
01:30:00
Difficulty:
Medium
Measurements:
Metric
Ingredients
  • 15 ml olive oil
  • 1 onion diced
  • 1 red pepper
  • 1 zucchini sliced
  • 225 g mushrooms sliced
  • 2 cloves garlic
  • 0.796 l tomatoes crushed or diced (1 large can)
  • 312 ml tomato paste (2 156ml cans)
  • 3 ml salt (1/2 tsp)
  • 15 ml dried parsley (1T)
  • 15 ml dried basil (1T)
  • 500 g cottage cheese
  • 2 eggs beaten
  • 3 ml salt (1/2 tsp)
  • 3 ml pepper (1/2 tsp)
  • 30 ml dried parsley
  • 125 ml parmesan (1/2 cup)
  • 375 ml mozzarella cheese (1 1/2 cups)
  • 6 lasagna noodles
Directions

Heat large pan over med heat.  Add olive oil, onion, red pepper, mushrooms, zuchini, garlic.  Cook for a few minutes.  Add parsley and basil. Turn heat down to low. Add can tomatoes and tomato paste.  Simmer for 20-30 minutes.

Combine cottage cheese, eggs, salt, pepper, parsley and parmesan cheese.

In a 9x13 inch pan lay a small amount of sauce (prevents the noodles from sticking).  Layer noodles, cottage cheese mixture, mozzarella, sauce. Repeat.  Top with mozzarella.

Bake at 375 for 30 minutes.  Let stand for 10-15 minutes.

Vegetarian - use a vegetarian parmesan.

Vegan - use tomato sauce with vegetables.  See Nora Cooks for cashew-tofu ricotta and vegan mozzarella cheese. Layer noodles, cashew-tofu ricotta, sauce. Repeat. Top with vegan mozzarella cheese.

https://www.noracooks.com/best-vegan-lasagna/

Menu