My Veggie Lasagna
I came up with this dish a few years ago. I'm sure that I was just using up left over veggies I had in the fridge at the time, but the ingredients I used were just perfect. I make it often and haven't changed a thing about it. You could definitely switch up the choice of veggies though. Spinach and/or tomato would probably be a delicious variation.
You will need:
12 lasagna noodles (always prepare a couple extra in case any of them break while handling)
15 oz container of ricotta cheese
1 cup cottage cheese
1 jar of alfredo sauce (I use Bertolli)
4 cups shredded mozzarella cheese
1 tbsp. italian seasoning, plus a little dash later
1/2 tsp. minced garlic
salt and pepper
2 cups chopped fresh broccoli
2 cups chopped fresh cauliflower
1 whole zucchini, chopped
1/2 large white onion, chopped
2 carrots, shredded
Preheat oven to 350.Prepare the lasagna noodles by boiling them just until they're almost done, but not quite. They are easier to handle if they're a little firm still. They will have plenty of time to finish cooking in the oven.
Spoon a little of the alfredo sauce into the botto of a 13 x 9 baking dish so that your noodles don't stick later.
Once all your veggies are chopped, boil the broccoli and cauliflower for about 3 min, just to soften them a bit.
Drain the broccoli and cauliflower and add them to a big bowl with the remaining ingredients. Gently fold together.
Bake uncovered for 40-45 min. Once finished baking, let it cool for about 15 min before cutting into it.