Kathy's Vegetable Lasagna
photo by Sharon123
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
-
SAUCE
- 1 (20 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- onion powder, to taste
- oregano, to taste
- thyme, to taste
- basil, to taste
-
LASAGNA
- 1 large eggplant, peeled and sliced thinly long ways
- 3 small zucchini, sliced
- 3 small yellow squash, sliced
- 1 medium red bell pepper, sliced
- 1 (9 ounce) bag fresh spinach
- 1 (16 ounce) container low fat cottage cheese
- 1 cup mozzarella cheese, shredded (Kraft, fat-free)
directions
-
SAUCE:
- Pour tomato sauce, tomato paste, salt, pepper, garlic powder, onion powder, oregano, thyme, and bail in a sauce pan.
- Cook over medium to medium/low heat for 20 minutes, stirring occasionally.
- Remove from heat when done.
-
LASAGNA:
- Preheat oven to 350 degrees Fahrenheit.
- Spray an 8"x11. 5" lasagna pan with non-stick spray.
- Place a little of the sauce on the bottom of pan.
- Layer: 1/3 of eggplant, 1/2 of cottage cheese, 1/2 of zucchini, 1/2 of squash, 1/2 of spinach, 1/3 of remaining sauce.
- Repeat Layers.
- Top with remaining eggplant and sauce.
- Cover with foil.
- Bake for 45 to 50 minutes or until bubbly and vegetables feel soft.
- Remove from oven.
- Remove foil and top with Mozzarella cheese.
- Bake until cheese has melted.
- Remove from oven.
- Let stand for 10 minutes.
- Serve with salad.
- Enjoy!
- **I also sprinkle a little of each seasoning over each layer of veggies.
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Reviews
-
I would give this 5 stars on taste. The reason for 4 stars is that I had to tweak the method a little. The first time I made this according to directions, and it filled 2 9"x13" dishes. The results were very tasty, but extremely watery. That was probably because the veggies released tons of water when they cooked in the oven. This time, I used frozen chopped spinach that I had microwaved and drained thoroughly. I also sauteed all the other veggies before I layered them. This time it turned out great. I used only 1 9"x13" dish. It was still a tad watery, but nothing like before. We really liked it. It's a keeper!
RECIPE SUBMITTED BY
Kathy G.
Pensacola, FL
I am a busy mom of one. I started my own business in 2004 which actually allows me to work less hours and devote more time with my son. Its a lot less stess too. In our spare time, my son and I love to go fishing. I love to make jellies, bake and read romance novels and cookbooks.