Lasagana Primavera
- Reviews 1
Ready In: 1 hr 30 mins
Serves: 8-10
Ingredients
- 2 cups carrots, shredded
- 2 cups yellow squash, shredded
- 2 cups zucchini, shredded
- 2 cups plain yogurt cheese
- 1 teaspoon oregano
- 1 teaspoon basil
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 2 eggs
- 2 cups shredded mozzarella cheese
- 12 lasagna noodles, cooked
- 1 (32 ounce) jar pasta sauce, your favorite
Directions
- Using a yogurt cheese maker OR layered cheese cloth, strain the whey from 1-quart of yogurt. Let strain overnight to make yogurt cheese.
- Preheat oven to 350°F.
- Using a large mixing bowl, fold the vegetables, 1 cup mozzarella cheese, herbs, salt, pepper and eggs into the yogurt cheese.
- In a 9x13 inch pan place a couple of tablespoons of pasta sauce on bottom, spreading evenly: place a layer noodles in pan over sauce. Top with half of the vegetable filling, then half of the pasta sauce, Repeat for the second layer; Finish with the remaining noodles and cheese.
- Bake covered with foil (release foil works great) for 1 hour, remove foil the last 10 minutes for cheese to brown, Serve warm.
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