Thanks to the use of bothfrozen and fresh vegetables, this is a quick and easy vegetarian lasagna recipe.
It will create a hearty meal that the whole family will enjoy.
Ingredients
8oz.dried lasagna noodles(9or10)
2eggs, beaten
2cupcream-style cottage cheese
1(15-oz.
Credit: Blaine Moats
)pkg.frozen chopped spinach, thawed and thoroughly drained
1(10-oz.
)pkg.frozen chopped broccoli, thawed and thoroughly drained
1cupshredded carrot
34cupshredded Parmesan cheese(3oz.)
Drain; set aside.
Stir in the flour and pepper; add milk all at once.
Cook and stir until slightly thickened and bubbly.
Stir in the spinach, broccoli, carrot, and 1/2 cup of theParmesan cheese.
Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture.
Sprinkle with one-third of the mozzarella.
Repeat the layers twice.
Sprinkle with the remaining 1/4 cup Parmesan cheese.
Let stand for 10 minutes before serving.
Continue as directed above.
For quick vegetable lasagna, prepare as above through Step 4.
Cover the unbaked lasagna with foil and chill for up to 48 hours.
Bake, covered, in a 350F oven for 30 minutes.
Uncover and bake for 30 to 35 minutes more or until heated through.
Let stand for 10 minutes before serving.
2,000 calories a day is used for general nutrition advice.
