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Title: Vegetable Lasagne
Categories: Italian Vegetable Pasta
Yield: 6 Servings
| 2 | tb | Chopped onion |
| 1 | Clove garlic, minced | |
| 1 | ts | Olive oil |
| 1 1/2 | c | Tomato, peeled and diced |
| 2 | c | Eggplant, peeled and diced |
| 1/2 | c | Green bell pepper, chopped |
| 1 | sm | Zucchini, diced |
| 1/4 | lb | Fresh mushrooms, chopped |
| 1 | ts | Dried whole oregano |
| 1 | Bay leaf | |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 6 | Uncooked lasagne noodles | |
| 2 | Eggs, beaten | |
| 1 | c | Low-fat cottage cheese |
| 1 | tb | Fresh parsley, chopped |
| Non-stick vegetable cooking spray | ||
| 1/2 | c | Mozzarella cheese, shredded |
| 1 | tb | Parmesan cheese, grated |
Saute onion and garlic in hot oil in large skillet for 2 minutes. Stir in next 9 ingredients; cover, reduce heat, and simmer for 10 minutes. Remove bay leaf. Set vegetable mixture aside. Cook lasagne in very lightly salted water (1/8 teaspoon) until al dente. Drain noodles; cut in half crosswise and set aside. Combine eggs, cottage cheese, and parsley; set aside. Coat an 8-inch square baking dish with vegetable sprey. Place 4 noodle halves in dish. Spoon half of the cottage cheese mixture over the noodles. Spread half of the vegetable mixture over the cottage cheese; sprinkel with half of the mozzarella. Repeat layers and top with a layer of noodles. Cover baking dish and bake at 350 F for 20 minutes. Sprinkle with Parmesan cheese and bake for 5 minutes longer.
Makes 6 servings.
[COOKING LIGHT Spring 1986] Posted by Fred Peters.
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