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Ingredients Jump to Instructions ↓

  1. 2 cups thinly sliced zucchini

  2. 2 cups thinly sliced yellow squash

  3. 1 cup thinly sliced carrot

  4. 1 cup thinly sliced fresh mushrooms

  5. 1 medium onion , diced

  6. 1/2 green bell pepper, diced

  7. 1/2 red bell pepper, diced

  8. 1 (14 ounce) can crushed tomatoes

  9. 1 (8-ounce) can tomato sauce

  10. 1/2 (6-ounce) can tomato paste

  11. 1/4 cup sliced fresh basil

  12. 2 cloves garlic, minced

  13. 1 teaspoon salt

  14. 1/2 teaspoon ground black pepper

  15. 1 (8-ounce) package cream cheese, softened

  16. 3/4 cups small cottage cheese

  17. 1 large egg, lightly beaten

  18. 8 oven-ready, "no cook," lasagna noodles

  19. 12 slices provolone cheese, thinly sliced

  20. 2 cups shredded mozzarella

Instructions Jump to Ingredients ↑

  1. Combine zucchini, squash , carrot, mushrooms, onion and peppers with water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender. Drain well, and reserve. Preheat oven to 350 degrees F. Combine crushed tomatoes, tomato sauce, tomato paste, basil, garlic , salt, and pepper in a medium saucepan . Bring to a boil, reduce heat, and simmer 20 minutes. In a medium bowl, combine cream cheese , cottage cheese, and eggs. Stir together. Spread 1/3 of the sauce evenly over bottom of a 13 by 9 by 2-inch baking dish . Place 4 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/2 of cream cheese mixture over noodles . Cover cheese mixture with 1/2 the vegetable mixture, more sauce, and top evenly with 6 slices provolone cheese and 1 1/2 cups mozzarella cheese. Repeat layers with 4 noodles, rest of the cream cheese mixture, vegetables, sauce, and remaining cheeses. Place in oven for 35 minutes or until lasagna is hot and bubbling Let lasagna stand for 10 minutes before serving.

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