Jo's Veggie Lasagna
| Ingredients |
| carrots, shredded |
1 cup |
250 ml |
| zucchini, shredded |
1 cup |
250 ml |
| mushrooms, sliced |
1 cup |
250 ml |
| onions, diced |
1/2 cup |
125 ml |
| cooked spinach (or 1 300 g pkg frozen spinach) |
1 pkg |
300 g |
| 1% cottage cheese |
2 cups |
500 ml |
| garlic powder |
1 tsp |
5 ml |
| water |
1 tbsp |
15 ml |
| partly skimmed mozzarella cheese, shredded |
1/2 cup |
125 ml |
| Catelli Healthy Harvest Whole Wheat Lasagna Noodles |
1 pkg |
375 g |
| Catelli Healthy Harvest Low Fat Pasta Sauce |
1 jar |
700 g |
| Directions |
| Step 1 |
Cook lasagna accordingly. 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. |
| Step 2 |
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 (34x22cm) baking dish. Layer with 4 noodles, spread vegetable combination, 4 noodles, cheese/spinach mixture, 4 noodles, remaining pasta sauce and mozzarella cheese. |
| Step 3 |
Bake, covered, at 350 F (180 C) for 30 minutes and uncovered for 10 minutes more. Let stand for 10 minutes before serving. |
| Submitted by: |
Hal Johnson and Joanne McLeod |
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