Veggie Lasagna


1 cup carrots, shredded

1 cup zucchini, shredded

1 cup mushrooms, sliced

1/3 cup onions, diced

1 pkg cooked spinach or 1 pkg frozen spinach (wash and rinse)

2 cups (500ml) 1% cottage cheese

1 tsp (5ml) garlic powder (if you have fresh garlic use that)

1 tbsp (15ml) warm water

1/2 cup partly skimmed mozzarella cheese, shredded

1 pkg (375g) Whole Wheat Lasagna Noodles

1 jar (700g approx.) Low Fat Pasta Sauce



Cook lasagna as per instructions on box. In a nonstick skillet, heat water 
and steam carrots, onions, mushrooms and zucchini (use more water if 
necessary).

Stir in 1/3 of the pasta sauce, garlic and heat thoroughly. In a bowl, 
combine cottage cheese, drained spinach and 1/3 of the mozzarella cheese. 
Spread

3 tbsp of sauce in a 13 x 9 inch baking dish. Layer with 4 noodles, spread 
vegetable combination, 4 noodles, cheese/spinach mixture, 4 noodles, 
remaining

pasta sauce and mozzarella cheese. Bake, covered, at 350 F (180 C) for 30 
minutes and uncovered for 8 to 10 minutes more. Let stand for 10 minutes to 
cool

before serving.




Sugar Says:
People are like stained glass windows:  They sparkle and shine when the sun 
is out,
 But when the darkness sets in, their true beauty is revealed only if there 
is a light shining from within.

----- Original Message ----- 
From: "Sherri Crum" <[email protected]>
To: <[email protected]>
Sent: Tuesday, December 30, 2008 11:44 AM
Subject: [RecipesAndMore] Recipe Request


>
> Hi Folks,
>
> I recently had some vegetable lasagna which was very good.  Does
> anyone have a recipe?
>
> I know I can look on the archives--but with all the different
> spellings and variations I thought I would pose the question to the
> group first.
>
> Thanks, so very much, for any assistance.
>
> Sherri
>
> > 


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