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Albany County Phone: (518) 447-4580 |
James B. Crucetti, M.D., M.P.H.
Commissioner
Try substituting other vegetables that your family likes. The variations are endless. |
Vegetable Lasagna
Ingredients:
1 lb. lasagna noodles
1 tsp. olive oil
3/4 cup fresh zucchini, sliced
1/2 cup fresh mushrooms, sliced
1/3 cup onions, diced
1 Tbsp. flour
2 cups frozen broccoli, cooked for 3 minutes and drained
3 cups tomato sauce
3/4 cup tomato paste
1 1/2 tsp. oregano
1/2 tsp. garlic powder
3 cups lowfat cottage cheese, drained
1 Tbsp. parsley
1/2 tsp. garlic powder
1/4 cup bread crumbs
2 Tbsp. parmesan cheese
1 1/2 cup low fat mozzarella cheese, shredded
Instructions:
Preheat oven to 375 degrees F. Cook noodles in boiling water for 10-12 minutes. Drain and rinse. In medium skillet, heat oil over medium heat then add zucchini, mushrooms and onions and sauté for 3 minutes. Stir in flour and cook for 3 minutes. Do not brown. Remove from heat and set aside.In small saucepan, combine tomato sauce, paste, oregano and garlic powder. Simmer uncovered, over low heat for 20 minutes. Add broccoli to sautéed vegetables. Simmer 10 minutes.
In a medium bowl, combine cottage cheese, parsley, garlic powder and bread crumbs. Stir well to blend. In a small bowl, combine 2 Tbsp. parmesan and mozzarella cheese.
Spread 1/2 cup of vegetable sauce in a 13 x 9 baking pan. Arrange 6 noodles in pan, layer half of cottage cheese mixture, 1 1/4 cups vegetable sauce, half of cheese mixture on noodles. Repeat first layer using remainder of cheese mixtures. Top with 6 noodles and remainder of vegetable sauce. Sprinkle the top with 1/4 cup of parmesan cheese. Cover with foil and bake for 60 minutes. Remove from oven and allow to sit for 15 minutes before serving.
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