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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.
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