I have been wanting to try the Italian Delicacy - Lasagna for a very long time, finally got my hands to try it! It uses lasagna sheets, and is layered with vegetables and cheese. You can make it as cheesy you want or go the nutritious way and fill it up with yummy vegetables. I have toned down the cheese a bit and added more of vegetables.
This makes a perfect dish for a crowd, as it is easy to make. The choice of vegetables are totally your choice. I used the ones I thought would go well in the dish and it was perfect.
Serves - 6 - 8
Makes - 9X13 pan
Ingredients Required:
Lasagna Sheets - 10
Cheese:
Mozzarella - 1 cup (1/2 + 1/2) shredded
Parmesan - 1 cup (1/2 + 1/2) shredded
Cottage Cheese - 2 cups
Pasta Sauce - 1.5 cups + 1/4 cup
Vegetables: (Chopped in chunks)
Onion - 1
Green Onions - 5 (whites and greens chopped and separated)
Carrot - 2
Corn - 1/2 cup
Bell Pepper - 1 - red, 1 - green, 1 - yellow/orange
Zucchini - 1
Spinach - 3 cups, chopped
Seasoning:
Olive oil - 1/4 cup
Salt
Pepper
Italian Seasoning
How to make?
Boil the lasagna sheets in boiling water as mentioned in the packet. Once cooked, drain the water and spread on plate so that it does not stick together.
In a heavy bottom pan, add oil, and add all the vegetables and spinach. Saute well. Add the 1.5 cups of pasta sauce. Add salt, pepper, italian seasoning to your taste. Set aside.
In a bowl, add the cottage cheese, 1/2 cup Mozzarella and 1/2 cup Parmesan. Mix well.
Pre heat the oven to 375.
Take a 9X13 pan. Spread 1/4 cup pasta sauce in the bottom of the pan.
Place the lasagna sheets, such that they overlap a little.
Layer with vegetables and then cheese mixture.
Again layer another layer of lasagna sheets.
Layer with vegetables and then cheese mixture.
Finish off with the remaining shredded mozzarella and Parmesan.
Garnish with the green part of the green onions.
Bake for 20 minutes covered with foil, and 15 minutes uncovered.
Notes:
You can use vegetables of your choice.
I used whole wheat lasagna sheets.
You can substitute ricotta cheese instead of cottage cheese.
You can also use italian cheese blend mixture instead of the mozzarella and Parmesan.
This makes a perfect dish for a crowd, as it is easy to make. The choice of vegetables are totally your choice. I used the ones I thought would go well in the dish and it was perfect.
Serves - 6 - 8
Makes - 9X13 pan
Ingredients Required:
Lasagna Sheets - 10
Cheese:
Mozzarella - 1 cup (1/2 + 1/2) shredded
Parmesan - 1 cup (1/2 + 1/2) shredded
Cottage Cheese - 2 cups
Pasta Sauce - 1.5 cups + 1/4 cup
Vegetables: (Chopped in chunks)
Onion - 1
Green Onions - 5 (whites and greens chopped and separated)
Carrot - 2
Corn - 1/2 cup
Bell Pepper - 1 - red, 1 - green, 1 - yellow/orange
Zucchini - 1
Spinach - 3 cups, chopped
Seasoning:
Olive oil - 1/4 cup
Salt
Pepper
Italian Seasoning
How to make?
Boil the lasagna sheets in boiling water as mentioned in the packet. Once cooked, drain the water and spread on plate so that it does not stick together.
In a heavy bottom pan, add oil, and add all the vegetables and spinach. Saute well. Add the 1.5 cups of pasta sauce. Add salt, pepper, italian seasoning to your taste. Set aside.
In a bowl, add the cottage cheese, 1/2 cup Mozzarella and 1/2 cup Parmesan. Mix well.
Pre heat the oven to 375.
Take a 9X13 pan. Spread 1/4 cup pasta sauce in the bottom of the pan.
Place the lasagna sheets, such that they overlap a little.
Layer with vegetables and then cheese mixture.
Again layer another layer of lasagna sheets.
Layer with vegetables and then cheese mixture.
Finish off with the remaining shredded mozzarella and Parmesan.
Garnish with the green part of the green onions.
Bake for 20 minutes covered with foil, and 15 minutes uncovered.
You can use vegetables of your choice.
I used whole wheat lasagna sheets.
You can substitute ricotta cheese instead of cottage cheese.
You can also use italian cheese blend mixture instead of the mozzarella and Parmesan.
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