Vegi- Lasagna

Again, it's in my head so I'll write it down next time.



2 cups of veggies (thaw if frozen, steam if fresh)
Whole wheat lasagna noodles
1 can pasta sauce (14 is oz?)
small tub of Cottage Cheese
1 Egg
1 cup Mozz.
1/2 parmesean


Chop veggies until chunky salsa stage.

Mix cheeses and egg


In greased 9x13, spread a think layer of pasta sauce.

Mix the rest of the sauce with the veggies


Lay UNCOOKED noodles down. Layer portion of veggies, and then cheese layer, then noodles and so on.

this does 3 layers of noodles, bottom, middle and top.

pour any left over sauce/veggies on top of noodles, sprinkle with a bit more mozz and cover and sit in fridge for 3-4 hrs.

The uncooked noodles will soak up the liquid and when it bakes it will become a very stable lasagna.

Bake at 350 for 30-40 min, and then 15 uncovered, sit for 10 before serving.


That's the gist at least. I'll make sure it's right when I make it again. I just use whatever I have on hand, but usually we end up with spinach, broccoli, carrots, cauliflower and tomatoes for the mix.