Prep 20 mins
Cook 1 hr
A lasagna recipe which I have been making forever because it's so delicious! A great rainy day... or snowy day recipe!! Adapted from a Ann Lindsay recipe.
- 9 precooked lasagna noodles
- 2 teaspoons vegetable oil
- 1 large onion, chopped
- 1⁄2 lb fresh mushrooms, sliced
- 3 garlic cloves, minced
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄4 teaspoon hot pepper flakes
- 1⁄4 cup tomato paste
- 1 (19 ounce) can diced tomatoes (undrained)
- 2 red peppers or 2 yellow peppers, coarsely chopped
- salt and pepper
- 2 cups nonfat cottage cheese
- 1⁄3 cup freshly grated parmesan cheese
- 1 teaspoon dried oregano
- 3 cups shredded lowfat mozzarella cheese
- Tomato Sauce:.
- In large nonstick skillet, heat oil over medium heat, cook onion and mushrooms for 5 minutes or until tender, stirring often. Add garlic, parsley, basil, oregano, hot pepper flakes, tomato paste and tomatoes; simmer, uncovered, for 10 minutes. Add sweet peppers; simmer for 10 minutes or until sauce is thickened. Season with salt and pepper to taste.
- Filling: combine cottage cheese, half of the Parmesan and the oregano; mix well.
- Assembly: in 13x9 inch baking dish, spread 1 cup tomato sauce over bottom. Top with layer of noodles. Cover with half of the cottage cheese mixture, then one-third of the mozzarella cheese and one-third of the remaining sauce. Add another layer of noodles; spread with remaining cottage cheese mixture. Layer with half of the remaining mozzarella, then half of the sauce and final layer of noodles. Top with remaining sauce and mozzarella, then Parmesan. (Lasagna can be prepared to this point, covered and refrigerated for up to 1 day. Add 15 minutes to baking time).
- Bake, covered, in 350F oven for 45 minutes to 1 hour. Uncover and bake for 10-15 minutes longer or until hot and bubbly. Remove from oven and let cool for 5 minutes before serving.
This was a really good veggie lasagna! I cut the recipe by half and used a 8x8 pan (yes, I did have to cut my noodles to make them work!). I also used fresh basil in place of the fresh parsley (personal preference) and I used fresh tomatoes instead of canned because I cannot eat canned tomatoes. Like one of the previous reviewers, the next time I make it, I will make more sauce. And the cottage cheese in place of ricotta is a definite plus to me! Warms up very well.
This was a GREAT VEGGIE lasagna! I liked the mushrooms and peppers. I used Enova oil, a red onion, a 6oz can of tomato paste and a 14.5oz can of diced tomatoes. I also used a red pepper and a yellow pepper. I like that this uses cottage cheese instead of ricotta. If I make it again I will make more sauce. Made for 1-2-3 hit wonders.
Oh wow, oh wow, OH WOW!!!!! Was this a good dinner last night! I keep kosher so most lasagna recipes are not good for me since they mix meat with dairy. But this is an all-dairy recipe and I was so glad not to have to change most of it around like I usually do. Just a few changes, I didn't pre-cook the noodles, I buy the kind that don't need cooking. I also went full fat on the cheese, we don't eat the low fat/no fat stuff -- and it shows! ;-) I also used fresh basil instead of dried. The sauce was divine! Thanks for posting this, I'm going to be making this often!