Last night I made a vegetarian lasagna. I used frozen zucchini from the summer garden, tomato sauce canned over the summer from the garden and herbs from my indoor herb garden. I used cottage cheese, instead of ricotta. I have cottage cheese that I need to use up. I remembered that the lasagna of my childhood had cottage cheese and a google lookup proved that was the standard of the 70’s and 80’s. It turned out really good and my daughter told me she didn’t notice the difference.
INGREDIENTS
- 2 cups zucchini
- 10 oz frozen spinach
- 24 ounce jar pasta sauce
- 1 teaspoon oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon Kosher salt
For the filling:
- 1 1/2 cups full fat small curd cottage cheese
- 1/2 cup shredded Parmesan cheese
- 2 cups mozzarella cheese
- 1 tablespoon fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the lasagna:
- 9 no boil lasagna noodles
- 1 cup shredded mozzarella cheese
INSTRUCTIONS
- Preheat oven to 350 degrees. Spray a 8 x 8 inch baking dish with cooking spray. Mine is 8 x 8 because of my use of the countertop oven.
For the sauce and noodles:
- Defrost frozen vegetables and dry off excess water with paper towel
For the filling:
- In a medium bowl, stir together the cottage cheese, 2 cups mozzarella, Parmesan cheese, basil, salt and pepper. Set aside.
To layer:
- Spread a thin layer of tomato sauce on the bottom of the pan. Top with 3 noodles laid lengthwise in the pan. Spread half the cheese on top and the spinach followed by 3 more noodles. Spread half the cheese on top and the zucchini followed by 3 more noodles. Spread the remaining sauce over the noodles. Put foil on pan, bake for 35 minutes. At 35 minutes, add the remaining mozzarella and bake until bubbly.
This looks tasty!
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