I nic’d this my “Canada Day Lasagne” because I made this for our July 1st. holiday/Canada Day a few years ago!
I find myself making this more often than just once a year tho!..lolol. It IS good and dh even likes it and he hates [read closely>>>>>]… spinach, cottage cheese, black olives, green peppers, mozzarella cheese, cooked celery,pasta & last but not least…zucchini!
We won’t tell him what is in it, okay?
Vegetable Lasagne:
Zucchini & black olives provide another “interesting variation” on the standard lasagne flavor. This recipe can be frozen with no loss of flavor!
2 tablespoon oil
1 large clove garlic, minced
1 large onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1 medium zucchini, coarsely grated
1&1/2 cups sliced mushrooms
1&1/2 cups tomato sauce
1- 5&1/2-ounce can tomato paste
1/4 cup grated Parmeasn cheese
2 cups cottage cheese, mixed with 1 egg
1/2 cup black olives, (or more IF ya like, I LIKE!)
2 cups grated mozzarella cheese
8-ounce lasagne noodles, cooked;(I used the “oven-ready” noodles)
10-ounces spinach, torn in 1-inch pieces,(I used baby spinach and did NOT tear!)
Saute’garlic in oil for 1 minute.
Add onion, green pepper, celery & herbs & cook for another 5 minutes.
Add zucchini & cook another 5 minutes.
Add mushrooms, tomato sauce & tomato paste.
Simmer 20 minutes more.
Remove from heat & add parmeasan cheese & mix well.
Spread a small amount of the sauce in the bottom of a greased, 2-quart-casserole dish.
Layer in 1/2 of each of the ingredients;…noodles, sauce, cottage cheese, spinach,mozzarella & olives.
Repeat for another “layer”, with the second “1/2”!
Cover & bake for 1 hour at 350’f.,<<<<IF using the regular noodles, IF using the oven ready noodles…bake for 40-45 minutes, then remove from oven to “rest”.
Allow to “rest” for 10 minutes before serving.
Serves: 6-8
