Menus and Party Planning
Menus and Party Planning
Daily Delight
Daily Delight
Interviews
Interviews
Vegetable Lasagna 2

(Photo by: www.whatscookingmexico.com)

 

SERVES: 4

 

INGREDIENTS:

1 clove of garlic, crushed

1 small onion, diced

1 tablespoon vegetable oil

2 cups eggplant, diced

1/2 cup green pepper, chopped

1 small zucchini, diced

1 1/2 cup tomato, peeled and diced

1 bay leaf

1 teaspoon dried oregano

1 teaspoon parsley

1 teaspoon salt

1/8 teaspoon black pepper

2 eggs, beaten

9 lasagna noodles, boiled and drained (undercooked)

1 cup cottage cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan

 

INSTRUCTIONS:

 

In a skillet, heat the oil. Over medium-low heat, cook the onion and garlic for two minutes. Add to the skillet the eggplant, tomatoes, green pepper, and zucchini. Stir in the oregano, parsley, bay leaf, salt and pepper. Cover the skillet, reduce the heat and simmer for 10 minutes.

 

In a bowl mix the eggs, parmesan and cottage cheese.

 

Coat the bottom of a 13 x 9 x 2-inch baking dish with vegetable oil. Place 3 lasagna noodles on top. Next, layer 1/3 of the cheese mixture, mozzarella and the vegetables (remove the bay leaf). Repeat to make 2 more layers.

 

Cover the baking dish with foil. Bake for 20 minutes. Uncover and bake for 5 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand 10 minutes before cutting.

 

Serve with crusty bread or garlic bread.

Posted by: / September 17, 2010

Comments are closed.

Talk to UsFacebookTwitterYouTubeYouTube

Have a recipe you would love to share with the Shake and Cook community?


We'd love to hear from you!

recipes@shakeandcook.com

Archives
Categories

Twitter Updates

Sign up for our weekly newsletter on the latest
recipes, menus & restaurants.