Vegetable Italian lasagna |
| Name: |
Stephanie Spanu |
| Base: |
Ansbach |
| Recipe: |
½ pound (250g) shredded Mozzarella cheese
1 egg
2 tablespoons grated Parmesan cheese
1 tablespoon flour
1 teaspoon dried Italian seasoning
1 (24 oz.) jar plain pasta sauce
1 (8 oz.) pkg. oven ready lasagna noodles
½ cup water
salt, pepper to taste
Preheat the oven to 375F (190C).
In a microwaveable bowl, microwave veggies until almost fully cooked, for approximately 10 minutes.
In a large bowl mix cottage cheese, mozzarella cheese, Parmesan cheese, egg, flour, Italian seasoning, salt and pepper.
Mix water into the sauce. Spread 3/4 cup of sauce into a bottom of 13"x9" baking pan.
Top with 4 noodles, 1/2 cheese mix, 1/2 veggies and 3/4 cup sauce.
Top again with 4 noodles, cheese mix, veggies and sauce.
Cover with foil.
Pop into the oven and bake for 45 minutes.
Uncover, sprinkle the remainder of cheeses on top.
Bake uncovered for 10 minutes.
Serve with a simple salad.
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