Veg Lasagne
from Jane Brody's Good Food Book

1 1/2 c. chopped onion
2 large cloves garlic, minced
6-10 oz. mushrooms, coarsely chopped
3 Tbs sherry or dry red wine
1 Tbs. margarine
2 large stalks broccoli (stems and flowerets), chopped (about 4 cups)
1/2 lb. fresh spinach, well-washed, chopped (about 2 cups)
to taste:
dried oregano
dried basil
dried tarragon

2 cups low/non fat cottage cheese, drained
about 1 cup mozzarella, shredded
3 Tbs. grated parmesan
1/4 cup chopped fresh parsley or 1 Tbs dried
2 eggs
to taste:
black pepper & salt

3 cups tomato sauce
8 oz. lasagne noodles, cooked al dente, drained


Saute onion, garlic and mushrooms in sherry and margarine until the mushrooms and onions are soft.
Add chopped broccoli, spinach and herbs. Stir, reduce heat, cover & simmer until broccoli is tender crisp (about 5 minutes).
In a medium bowl, combine cottage cheese, mozzarella, parmesan, parsley, eggs, pepper and salt.
In a 13x9x2 baking pan, spread 1/2 cup of tomato sauce on bottom. Layer lasagne ingredients as follows: Arrange 3 strips of lasagne noodles on the bottom. Spread half of the cheese mixture on noodles, then half the vegetable mixture, and 1 cup tomato sauce. Repeat, starting from the noodles. End with a layer of noodles topped with the remaining half cup of tomato sauce. Sprinkle top with a little parmesan if desired.
Bake at 375F for 25 minutes. Let stand for about 10 minutes before serving.





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