Garden Lasagna (Not Lasagna Gardening)

28 April 2010, by gj

At this time of year I try to get rid of whatever is left in the freezer from last year’s harvest. This recipe works well with frozen or fresh veggies. Be sure to drain your veggies well! This makes a 13”x9” pan. I use fat free cheeses and egg substitute to reduce the cholesterol and make lighter lasagna. Freezes well.

3 cloves Garlic
1 ½ cups chopped onion
10 oz. frozen spinach
32 oz. frozen mixed veggies
Oven Ready Lasagna
(Or the equivalent fresh veggies)

2) 15 oz. containers Ricotta Cheese
24 oz. Cottage Cheese
2 cups Mozarella Cheese
Parmesan Cheese
2 eggs
Dried Dill Weed

VEGGIES:
Crush and chop garlic.
Sauté in a hot skillet in a little olive oil until just turning brown.
Add onions. Sauté until translucent.
Add frozen veggies. If using fresh, add first what takes the longest to cook. Add a little water if needed. Cook just until tender.
Darin very well. Very very well.
CHEESE:
Mix the Ricotta, Cottage Cheese and Eggs. Add Mozzarella and a few dashes of (optional) Dill.
Lightly grease (spray) the bottom of the pan. Add a light coating of the cheese mixture. Add precooked lasagna noodles.
Add a layer of veggies and more cheese. Continue on layering noodles, veggies and cheese until pan is full.
Top the last layer with Parmesan Cheese. This will form a nice crust.
If you want to be decorative, thin tomato slices look nice on top.
Cover with foil. Bake at 350 degrees Fahrenheit for about 45-50 minutes (until no longer ‘wet’ looking).
Carefully remove foil and bake another 10 minutes or so until crust is lightly browned.
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Categories: assorted veggies, vegetarian, you grew it - you eat it

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