Sunday, August 2, 2009

garden lasagna


2 cups sliced zucchini
2 cups sliced yellow squash
1 cup sliced carrot
1 cup sliced fresh mushrooms
1 medium onion, diced
1 bell pepper, diced
1 (14 ounce) can crushed tomatoes
1 (8-ounce) can tomato sauce
1/2 (6-ounce) can tomato paste
1/4 cup sliced fresh basil
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (8-ounce) package cream cheese, softened
3/4 cups small cottage cheese
1 large egg, lightly beaten
8 oven-ready, "no cook," lasagna noodles or somewhat boiled homemade lasagna noodles
12 slices mozzarella
some Parmesan cheese
2 cups shredded mozzarella


Combine zucchini, squash, carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer about 10 minutes or until soft.

Preheat oven to 350 degrees.

Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic, salt, and pepper in a medium saucepan. Bring to a boil, reduce heat, and simmer 20 minutes.

In a medium bowl, combine cream cheese, cottage cheese, and eggs. Stir together. I used a spatula.

Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish. Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles. Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling

Let lasagna stand for 10 minutes before serving-yeah right who can wait that long for this?

I swiped this recipe from Paula Deen from the Foodnetwork website. I really loved this recipe. I think that it will be great even when I don't have all of those thing because I can use what is in season or what I froze from the previous season and leave out things like mushrooms if I don't have them.

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