Vegetable Lasagna
- 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
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.