Monday, August 6, 2012

Vegetable Lasagna

12 no-bake lasagna noodles
2 (28 oz) jars Tomato-Basil spaghetti sauce (I prefer Bertolli)

Cream Sauce:
8 oz whole-milk cottage cheese
1 cup heavy cream
4 oz Parmesan, grated (2 cups)
2 garlic cloves, minced
1 tsp cornstarch
½ tsp kosher salt
½ tsp pepper

Vegetable Filling:
2 tbls olive oil
3-4 medium carrots, finely chopped
2 medium zucchini, finely chopped
4 cloves garlic, minced; separated
1 (8oz) pkg mushrooms, sliced
2 (6oz) pkg baby spinach
2 cups shredded Six Cheese Blend (Mozzarella, Provolone, Parmesan, Fontina, Asiago, and Romano cheeses)

In large skillet, heat 1 tbls oil over medium-high heat. Add carrot, zucchini, and half the garlic. Cook and stir about 5 minutes until crisp-tender. Transfer veggies to a bowl. Add the remaining olive oil to same skillet and heat over medium-high heat. Add mushrooms and remaining garlic. Cook and stir about 5 minutes until tender. Gradually add spinach. Cook and stir another 1-2 minutes until spinach is wilted. Add to carrot-zucchini mixture; set aside.

In separate bowl, combine cottage cheese, heavy cream, Parmesan, garlic, cornstarch, salt, and pepper. Set aside.

Preheat oven to 375. In 9x13 pan, spread 1/2 cup of pasta sauce to coat bottom of dish. Arrange 4 noodles over sauce. Top with half of veggie mixture. Spoon half of cottage cheese mixture over veggie mixture. Top with 1 cup of pasta sauce and then 1 cup of shredded cheese blend. Repeat layer another time. Finish off with remaining noodles and pasta sauce. Sprinkle with extra grated Parmesan if desired.

To freeze: Assemble as directed, using a 9x13 pan or (2) 8x8 pans. Cover unbaked lasagna with foil and freeze.

To serve: Thaw 24 hours in fridge. Bake, covered, for 1 hour. Uncover, top with grated Parmesan (if desired), and bake another 15 minutes. Let sit for 10-15 minutes.

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