Vegetarian Lasagna
Vegetarian Lasagna is an impressive dinner. Made with 10 lasagna noodles, 1/2 c. chopped onion, 1 tbsp. oil, 1 c. sliced green zucchini and 1 (6 oz.) can tomato paste, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Cook noodles in boiling water for 10 minutes; drain.
Defrost spinach.
Saute onion in oil until soft.
Add zucchini and mushrooms and cook until tender.
Stir in tomato sauce, tomato paste, olives and oregano.
Butter a 13 x 9 x 2-inch casserole.
Layer in 1/2 each of noodles, cottage cheese, spinach, sauce mixture and 1/3 of the cheese slices.
Repeat, placing remaining third of Monterey Jack on top.
Sprinkle with Parmesan cheese and bake in preheated 375Β° oven for 30 minutes.
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