Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Sooo Yummy Veggie Lasagne




Source of Recipe


Betty Crocker
Sooo Yummy Veggie Lasagne

2 tbsp Olive Oil
2 large chopped Onions
2 cup, chopped, raw, Carrots
198 grams chopped Green Peppers
1lb sliced Mushrooms, fresh*
3 stalks chopped Celery

2 large cans of pasta sauce
1 large can of diced Tomatoes
1 can of water
2tbsp Basil,
1 tbsp Oregano
6 cloves Garlic(more or less depending on what you like)

500 gram pkg Frozen /Thawed Broccoli (Or any nummy mix you like)

1 cup (not packed) 1%Cottage Cheese
3 large fresh Eggs
300 gram package frozen chopped Spinach
400 grams Low Fat Cheddar grated and halved.

Zucchini, 3 cup, sliced
375 gram box Whole Wheat Lasagne noodles

*I used a medley of different mushrooms/ ****ake, Straw, Portobello, brown and button mushrooms. They were great. (and on sale that day in the same package LOL)





Directions

Heat oil in a large pot, add the onions and let them cook until they start to brown. Start adding the other veggies in order up until the celery is in. Let them cook for about 10 min. or so until the mushrooms start to shrink.
Add the pasta sauce, tomatoes, water and seasonings bring to a boil. Add the thawed frozen broccoli and bring to a boil again.
In a bowl, mix the cottage cheese, eggs, spinach, and half of the cheddar cheese
In an ungreased 12''/16''/4'' Lasagna pan (you can buy cheap, throw away ones in the grocery store which makes for an easy clean up)
While the sauce is hot, ladle some of the sauce in the bottom of your lasagna pan, a handful of the diced Zucchini and then a layer of uncooked whole wheat noodles (about 5 noodles in a row with lots of room between.)Then another layer of sauce and a layer of noodles, then on top of the noodles spread the spinach mixture as evenly as possible. Then add the next layer of noodles then sauce and zucchini until you have no more to layer with I pour whatever is let of the sauce over the top. Cover this tightly and bake at 350* for about 1 hour 30 min. The noodles will be cooked and the sauce will thicken a little. If the sauce seems too runny take the covering off and let it bake for a little while. Spread the last of the grated cheese on top and I like to sprinkle a little basil on top. Put it back in the oven and let it cook until the cheese is starting to brown.
This makes 20 servings but freezes really well.
Throw in whatever veggies you like.


Number of Servings: 20