Peggy's Vegetable Lasagna

From: peggy hoffman 
Date: Feb 8, 2017 11:41 AM
Subject: lasagna
To: Anna Long 

My recipe is a mix of three recipes I had.

I usually roast about 4 to 6 cups or more of any fresh vegetables. I used bell peppers, carrots, zucchini, yellow squash, onions, and garlic and mushrooms, toss with olive oil and roast for 25 minutes at 425 in a shallow cookie sheet. Stir once while roasting. Remove from oven and set aside.

I used 2 large bell peppers, 3 small zucchini diced, 2 large carrots shredded,1 large onion sliced, 2 large cloves of garlic chopped and a handful of mushrooms sliced. It is your choice. You can even use broccoli or cauliflower or eggplant - just make sure the pieces are similarly sized.

Ingredients:

• 1 box Barilla Oven-Ready lasagna (no cook, 9 oz. box). These noodles are thin, but bake up great.
• 2 24 ounces jars Barilla Marinara Sauce
• 2 eggs
• 24 oz. container cottage cheese
• 1/8 teas. ground nutmeg
• 1 1/2 teas. oregano
• 1/4 to 1/2 teas. crushed red pepper flakes
• 4 cup shredded mozzarella cheese (divided)
• 2 cups fresh spinach (wilted down)
• 1/2 cup grated parmesan cheese(topping)

In another bowl mix all the roasted vegetables with one and a half jars of marinara sauce.

Oil a 13 by 9 casserole dish and layer 1/2 cup of sauce (from the half full jar), top with layer of noodles, cheese mix, sprinkled with more of the shredded mozzarella and cover with more sauce-veg mix (about a cup). Continue layering with noodles, cheese mix, shredded mozz and sauce-veg mix (3 layers or so). Lastly top with rest of sauce-veg, cheese mix and shredded mozzarella. Add the shaved parmesan to the top layer with the shredded mozarella that is left.

Sometimes the edges of the lasagna dish look like it needs more sauce. I will add what is left in the jar (a cup or less).

Cover with foil over the casserole dish and cook until bubbly. Remove foil and toast the cheese.

I usually have the oven at 375 to 400 degrees for 45 minutes and then remove foil and brown for 10 minutes or so (making sure the center is hot). Cool for 15 minutes or so before slicing. It may take longer to bake -- sometimes almost an hour.

Really you could dump it all in one big dish and it would still be great tasting!!! It cannot be messed up. Sometimes I have more layers or less layers -- just depends. Sometimes I add more cheese or use monterey jack cheese, or whatever I have. Variety, right?! I have used sour cream with the cottage cheese and I have used ricotta, but it is too expensive and tastes the same.

You can always use spaghetti sauce, but marinara is more tomatoey. I like mine with lots of sauce, you could go less on it.

Good luck with it Anna

hugs, Peggy