Today is Meatless Monday! We're having a Veggie Lasagna tonight for dinner. It smells very good right now, so I'm hoping it tastes just as good! This is kind of my own recipe. I found a bunch that used spinach and mushrooms. We don't have any spinach in the house, and we don't like mushrooms. So, I tweaked it to use what we have on hand - zucchini and yellow squash.
Veggie Lasagna
12 no-boil lasagna noodles
2 beaten eggs
2 cups cottage cheese or ricotta cheese
3/4 cup parmesan cheese
12 oz Mozzarella Cheese
2 tsp Italian seasoning
2 TBSP olive oil
1/3 cup chopped onion
1/2 cup chopped green pepper
4 cloves garlic (I used dried minced onion)
1 medium zucchini squash, chopped
1 medium yellow squash, chopped
1 cup shredded carrot
2 TBSP flour
2 cups milk
3/4 tsp pepper
Combine eggs, cottage cheese, 4 oz Mozzarella Cheese, and Italian seasoning in bowl. Set aside. In pan, heat oil and add onion, green pepper and garlic. Cook on medium heat until veggies are tender. Stir in flour, milk and pepper all at once. Heat and stir constantly until mixture bubbles and thickens. Remove from heat and add in carrot squash, and 1/4 cup Parmesan Cheese.
Pour 1/2 cup veggie mixture in bottom of 3 quart baking dish. Place 1/3 of noodles over mixture. Layer 1/3 of cottage cheese mix over noodles then 1/3 of veggie/milk mixture and then 1/3 of remaining Mozzarella. Repeat 2 more times, ending with Mozzarella on top. Sprinkle remaining 1/2 cup of Parmesan on top. Bake, uncovered, at 350 degrees for 35 minutes or until bubbly and noodles are cooked through.
We're having this with homemade garlic bread (buttered slices of bread, sprinkled with garlic powder and broiled for just a few minutes until browned). Super yummy! I'm very excited to eat tonight! (of course, that's nothing new - I am always excited to eat!) :)
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