2009 VEGETABLE LASAGNA
Ingredients
28 oz. DiNapoli
Crushed Tomatoes in Heavy Puree (Do not Substitute)
1 t. minced
garlic
¼ t.
Restaurant course ground pepper
1/8 t. salt
¼ c. chopped
white onion
14 oz. sliced
Baby Bella Mushrooms
8
No-Boil Lasagna sheets
1 c. cottage
cheese
1 med. Eggplant
peeled, sliced lengthwise and oven roasted
3 sm. Zucchini,
sliced lengthwise and oven roasted
1/3 c.
shredded Italian cheese
Preheat oven
to 375
In a
saucepan, simmer Tomatoes, garlic, pepper, salt, white onion and mushrooms.
Simmer until
mushrooms are tender.
In an
oiled baking dish, layer:
Start with a
thin layer of sauce (just enough to cover the bottom),
2 Lasagna noodles,
¼ c. cottage cheese,
¼ of the
eggplant slices,
¼ of the
zucchini slices.
Repeat until
all ingredients are used.
Top with
shredded cheese.
Bake for
45 minutes. Turn oven off . Remain in oven for 15 more minutes. |
