Family Favorite Vegetable Lasagna Recipe
Another recipe from Anne Lindsay's Lighthearted Everyday Cooking. You can use this recipe to sneak vegetables into the diet of the veggie-phobic :).
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Cooking tools:
- Baking dish
- Nonstick skillet
- Pot
- Colander
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
Ingredients
- 8 cups zucchini (unpeeled & shredded)
- 3/4 lb mushroom, coarsely chopped
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 (19 ounce) can diced tomatoes, undrained
- 1 cup water
- 1 (5 1/2 ounce) can tomato paste
- 3 teaspoons italian seasoning
- pepper, to taste
- 1 teaspoon sugar, if needed
- 9 lasagna noodles
- 2 cups part-skim cottage cheese
- 2 cups part-skim mozzarella cheese, shredded
- 1 egg, lightly beaten (optional)
- 1/2 cup parmesan cheese, freshly grated
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