Vegetable Lasagne Casserole
Ingredients
1 tablespoon 15 mL olive oil
1 medium-size onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cups 500 mL sliced fresh mushrooms
19 ounce 540 mL can diced plum tomatoes
8 ounces 250 mL tomato sauce
1 teaspoon 5 mL dried basil
1 teaspoon 5 mL dried oregano
1 teaspoon 5 mL salt
1 teaspoon 5 mL black pepper
2 small zucchini, chopped
3 ounces 90 mL dry cottage cheese
3 ounces 90 mL ricotta cheese
2 tablespoons 30 mL chopped parsley
3/8 cup 90 mL grated Parmesan cheese
12 12 oven ready lasagne noodles
5 ounces 140 g mozzarella cheese, thinly sliced
1 medium-size onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cups 500 mL sliced fresh mushrooms
19 ounce 540 mL can diced plum tomatoes
8 ounces 250 mL tomato sauce
1 teaspoon 5 mL dried basil
1 teaspoon 5 mL dried oregano
1 teaspoon 5 mL salt
1 teaspoon 5 mL black pepper
2 small zucchini, chopped
3 ounces 90 mL dry cottage cheese
3 ounces 90 mL ricotta cheese
2 tablespoons 30 mL chopped parsley
3/8 cup 90 mL grated Parmesan cheese
12 12 oven ready lasagne noodles
5 ounces 140 g mozzarella cheese, thinly sliced
Directions
Lightly oil or spray a 9 x 9 inch (22.5 x 22.5 cm) baking dish with canola oil.
Heat the olive oil in a saucepan over medium-high heat. Add the onion, garlic, carrot, celery, and mushrooms. Cook and stir for 5 minutes.
Add the tomatoes, tomato sauce, basil, oregano, salt, and pepper to the saucepan. Bring to a boil and then turn the heat down to medium. Cook, uncovered, for 15 minutes or until the sauce is slightly thickened.
Remove the sauce from the heat. Add the zucchini. Mix well and set aside.
Combine the cottage cheese, ricotta cheese, parsley, and Parmesan cheese in a bowl. Mix well. Set aside.
Spread 1 1/2 cups (375 mL) of sauce evenly over the bottom of the baking dish.
Cover the sauce entirely with lasagne noodles. If necessary, break noodles to fit the dish.
Place a layer of mozzarella slices (6) over the lasagne noodles.
Drop 1/2 of the cheese mixture evenly over the noodles and mozzarella cheese.
Repeat this procedure for a second layer.
Repeat the procedure one more time without the cheese mixture. The top layer will be the sauce.
Preheat the oven to 350° F (175° C).
Cover the dish with aluminum foil. Bake for 30 minutes.
Remove the foil. Bake for 20 minutes more.
(Makes 6 servings)
This recipe is from one of The Cooking Ladies' eight cookbooks exclusive to Home Hardware stores.
Heat the olive oil in a saucepan over medium-high heat. Add the onion, garlic, carrot, celery, and mushrooms. Cook and stir for 5 minutes.
Add the tomatoes, tomato sauce, basil, oregano, salt, and pepper to the saucepan. Bring to a boil and then turn the heat down to medium. Cook, uncovered, for 15 minutes or until the sauce is slightly thickened.
Remove the sauce from the heat. Add the zucchini. Mix well and set aside.
Combine the cottage cheese, ricotta cheese, parsley, and Parmesan cheese in a bowl. Mix well. Set aside.
Spread 1 1/2 cups (375 mL) of sauce evenly over the bottom of the baking dish.
Cover the sauce entirely with lasagne noodles. If necessary, break noodles to fit the dish.
Place a layer of mozzarella slices (6) over the lasagne noodles.
Drop 1/2 of the cheese mixture evenly over the noodles and mozzarella cheese.
Repeat this procedure for a second layer.
Repeat the procedure one more time without the cheese mixture. The top layer will be the sauce.
Preheat the oven to 350° F (175° C).
Cover the dish with aluminum foil. Bake for 30 minutes.
Remove the foil. Bake for 20 minutes more.
(Makes 6 servings)
This recipe is from one of The Cooking Ladies' eight cookbooks exclusive to Home Hardware stores.
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