Monday, September 24, 2012

My Veggie Lasagna

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)
1 egg
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.
In a big bowl, combine the ricotta, cottage cheese, alfredo, egg, 1 tbsp. italian seasoning, garlic, salt, pepper, onion, and carrot.

Drain the broccoli and cauliflower and add them to a big bowl with the remaining ingredients. Gently fold together.

Layer 3 of the noodles in the pan.
Spoon 1/3 of the veggie mixture over the noodes.
Then toss on 1 cup of the mozzarella cheese.
Repeat these steps 2 more times. You want to end with noodles, and cheese on top of them. So it should go from bottom up, noodles, sauce, cheese. Noodles, sauce, cheese, Noodles, sauce, cheese, then noodles, and finally cheese.
Sprinkle with a dash more of italian seasoning and salt and pepper.
Bake uncovered for 40-45 min. Once finished baking, let it cool for about 15 min before cutting into it.

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