New Vegetable Lasagna Recipe
New Vegetable Lasagna Recipe
Ingredients:
1 pack of spinach: thawed, chopped, drained
12 ounces of cottage-cheese
2 tsps of oil (olive)
2 beaten eggwhites
2 centiliters of minced garlic
3/4 c of onions; minced
1 c of mushrooms; sliced
2 cans of tomatoes; drained, chopped
2 tsps of basil (dry)
1/4 c of fresh parsley; minced
1/4 c of burgundy
1/4 c of tomato-paste
1 & 1/2 tsp of dry oregano
1/2 tsp of pepper
1 tsp of dark-brown sugar
1/4 tsp of salt
1/2 tsp of pepper
5 c of thinly-sliced zucchini
6 sheets of uncooked lasagna
5 ounces of shredded Mozzarella (part-skimmed milk)
2 Tbsps of Parmesan; grated
Instructions:
Press the spinach in between paper-towels. Combine the eggwhites, cottage-cheese & spinach in bowl, mixing well then set it aside.
Grease a non-aluminum saucepan w/ cooking-oil then placed over mid-heat. Have oil heated then saute the onions for 3 mins ’til tender.
You add the garlic & mushrooms then saute for 2 mins. Add the parsley, tomatoes, wine, pepper, tomato-paste, salt, oregano, basil & sugar, mix well. Allow to simmer w/o cover for about 30 mins. Remove saucepan ftom the heat then set mixture aside.
Spray one 12×8x2-inch bake dish w/ cooking-spray. Spoon 1/3 tomato-mixture into bake dish then layer lengthwise three lasagna sheets. Top w/ 1 & 1/4 cup of spinach-mixture. Top w/ 2 & 1/2 cup of zucchini then sprinkle w/ 1/2 cup Mozzarella. Then repeat layering ending w/ tomato-mixture. Have it covered & refrigerated for nie hours.
Have it baked w/o cover at three hundred fifty degrees Fahrenheit for 90 mins. Remove cover then sprinkle w/ 1/4 cup Mozzarella and Parmesan. Allow to cool for 5 mins prior to serving.
>> New Vegetable Lasagna Recipe