Monday, March 3, 2014

Vegetable Lasagne

My son-in-law's 25th birthday was a couple of weeks ago. Instead of dinner out, he asked if I would make something for him. He wanted lasagne and my daughter is a vegetarian, so this is what I came up with. It was fabulous!

Vegetable Lasagne
Fresh Garlic, minced
Onion, 1/2 medium
Shredded Carrots, 2 handfuls (about 5 oz)
Zucchini, medium, quartered
Red Pepper, 1/2 large
Yellow Pepper, 1/2 medium
Broccoli, medium bunch ("trees" only)
4 - 8 oz Baby Bella Mushrooms, sliced
Spinach, 10 oz frozen, thawed and drained

10 - 12 oz Bow Tie Pasta (Cooked 8 minutes)
32 oz Sauce (I mixed Newman's Own Marinara and Tomato Basil)
16 oz Cottage Cheese
16 oz Mozzarella, shredded, divided
1/2+ C Parmesan

Stir-fry veggies until crisp-tender, about 3 minutes. As they were cooking, I sprinkled with salt and pepper.

I did them in batches:
Onion and carrots, then added garlic for the last minute
Zucchini and peppers

You don't have to do them in batches, but it was easier to cook in my pan that way, especially since they tend to cook a little differently.

As the batches were done cooking I put them in a large mixing bowl. I added the pasta, spinach, sauce, and mixed in the cheeses, reserving about 4 oz for the top.

Bake at 400 for 45 - 60 minutes, or until bubbly. Add the remaining mozzarella and bake until melted. Let stand for 10 minutes before eating.

Serve with garlic bread, of course, and a salad!

You may also enjoy: Chicken Lasagne

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