Disappointed**Veggie Lasagne Recipe**

[Guest guest]

Reading this prompts me to type in a recipe I adjusted to my own tastes from

several that I found online for Vegetable Lasagne. I knew which veggies I

wanted to use but needed guidelines for proportions. This is what I tried

including the changes I made while fixing it. It came out really yummy.

There's probably a way to veganize it & you can use lowfat versions of

everything. I hope somebody thinks it's an ok recipe. It's the 1st one I've

sort of developed on my own & I'm feeling a bit insecure, lol. OK, on with the

show...

 

Bethie's Hybrid Vegetable Lasagne

 

Tomato sauce: (standard marinara) Saute chopped onion, a few cloves of garlic

in olive oil. Add a 28oz can crushed tomatoes. Add a few pinches of oregano &

pepper. A few pinches of crushed red peppers, optional. Simmer for a short

while.

 

Veggies: (you'll need about 6-8c cooked) approximately 2c peeled, diced

eggplant (1); 2 large onions, chopped; 3 large red bell peppers, seeded &

chopped; 2 10oz bags fresh spinach, rinsed & chopped; 2 medium zucchini, diced.

 

Cheese mixture: 2c ricotta, 1c cottage cheese, 1/2c grated parmesan cheese, 1

egg, 1 tsp basil, 1 tsp oregano. Combine well.

 

1lb. grated mozzarella cheese

1/4c grated parmesan cheese

ground black pepper to taste

12 oven ready lasagne noodles (1 box)

 

Preheat oven to 425F. Adjust oven rack to upper middle position. Make tomato

sauce. Spray 13x9 " baking pan. Heat olive oil in dutch oven. Saute onion,

stirring frequently. Add eggplant, zucchini & bell peppers. Cook until

slightly softened - 5 minutes or so. Add spinach & cook until wilted. Remove

from heat & DRAIN WELL.

Assemble: Spread about 1/2c sauce on bottom of pan, place a layer of noodles.

Spread a thin layer of cheese on the noodles. Spread a thin layer of veggies

over the cheese. Smear a smidge of tomato sauce ove the veggies. Top w/another

layer of noodles. Repeat until noodles are used up (2 more times?). End with

noodles. Spread any remaining sauce over last layer of noodles & sprinkle

grated mozzarella then add a sprinkling of parmesan & pepper to taste. Cover

tightly w/foil coated with nonstick spray so the cheese won't stick to the foil

as badly. Bake 30 minutes. Remove foil & bake until brown & crispy on top,

another 10 minutes. Let sit 10 minutes before cutting & serving.

 

If anyone has any ideas, questions or comments, I'd love to hear them...thank

you for your tolerance!

Beth