A Quick and Easy Vegetable Lasagna Recipe
Vegetable lasagna dishes are not too hard to make and they can end up tasting so good you may just forget that there was no meat in it like it is typically made. Having vegetables in a lasagna dish is a great way to help get the recommended minimum five servings of fruits and vegetables our bodies need each day.
As always when you find a good recipe that you like be sure you write down (or print out) all of the necessary ingredients so you can then look around your home to see what might be missing. With just a little planning ahead you will hopefully only need to make one trip to the grocery store prior to beginning to make your vegetable lasagna dish.
Vegetarian or not, a vegetable lasagna meal is appealing to many. It is also something where you can make as much of it as you want to and can then freeze the rest into individual portions which can be enjoyed in the near future. The second time around should only take you minutes to re-heat in the oven or microwave-how great is that?
- 1 cup chopped onions.
- 2 minced garlic cloves.
- Italian seasonings.
- 8 ounces of sliced fresh mushrooms.
- 1 teaspoon butter.
- 2 cups of chopped broccoli.
- 16 ounces of low fat cottage cheese.
- 4-6 ounces of shredded mozzarella cheese.
- 3 tablespoons of grated parmesan cheese.
- 2 eggs.
- 1 box lasagna noodles.
- 1 large red pepper.
- 1 large artichoke.
- 2 dozen salad tomatoes.
- Sauté the garlic, mushrooms, onions in the butter and then add broccoli and Italian seasonings *buy one that has a number of seasonings already in it or add your favorite few.*
- Add in the cottage cheese, eggs, and mozzarella cheese.
- In another pan boil water, place artichoke in pan after carefully snipping off the sharp ends for a few minutes, then reduce heat to a simmer for 30 minutes or until the outer leaves can easily be pulled off.
- While the artichoke cooks, boil the lasagna noodles in another pan for approximately 10 minutes.
- Find a baking dish at least the size of 8 x 11 or a bit bigger and spray with a non-stick cooking spray.
- Spread ½ cup sauce then layer the noodles, ½ cheese mixture, ½ veggie mixture, 1 cup sauce, and then repeat. Sprinkle Parmesan cheese on top.
- Bake at 375F for 25 minutes. When cooled off a bit, add slices of salad tomatoes and cut up artichoke over the top of your creation.
As you can see in the picture this vegetable lasagna looks not only delicious but also is quite healthy. The emphasis is more upon the vegetables but will be a delightful meal with the cheeses and seasonings to spice it up. The artichoke bites can add a new twist to the typical vegetable lasagna. The red bell pepper can be added to the dish or enjoyed on the side. By cooking this recipe yourself you have the freedom to add and subtract ingredients as you see fit. Extra cheese can really give this already tasty dish and added bonus.
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