Sunday, July 8, 2012

Vegetable Lasagna

Serves 6

We prefer the lasagna made with our favorite whole milk, block-style mozzarella from Sorrento, but Kraft part-skim pre-shredded mozzarella is also fine. Our preferred brands of crushed tomato are Tuttorosso and Muir Glen.

Ingredients

No-Cook Tomato Sauce

2 (28-ounce) can crushed tomatoes
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced or garlic powder

No-Cook Cream Sauce 

4 ounces Parmesan cheese, grated (2 cups)
1 cup whole milk cottage cheese
1 cup heavy cream
1 teaspoon cornstarch

Vegetable Filling

1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
2 pounds zucchini, cut into 1/2-inch pieces (about 4 cups)

2 8 oz. packages or 1 12 oz. bag of frozen, chopped spinach, microwaved and liquid squeezed out.

1 package no-boil lasagna noodles, about 12 noodles.

12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups) Pre Shredded saves time and work! 12/16 oz bag.

Instructions

1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside.

2. FOR THE CREAM SAUCE: Whisk all ingredients together in bowl; set aside.

3. FOR THE FILLING:

Adjust oven rack to middle position and heat oven to 375 F. degrees.

Slice eggplant, line a baking sheet with tin foil.

Spray with no stick spray on foil as well as coating both sides of eggplant.

Bake at 375 F. until the eggplant is slightly dry about 15 minutes. Add zucchini and cook about 15/20 more minutes to release the moisture.

Let cool slightly. Place in a bowl and toss with zucchini.

Add spinach into mixture .

6. TO ASSEMBLE: Spray 13 by 9-inch baking dish, Easy clean up use foil pan, 13 1/4x9 5/8x 2 3/4 with vegetable oil spray.

Spread 1 cup tomato sauce in bottom of baking dish; shingle 4 noodles on top of sauce.

Spread half of vegetable mixture over noodles, half of cream sauce, and 1 cup of mozzarella.

Repeat layering with 4 noodles, 1 cup tomato sauce, remaining vegetables, remaining olives, remaining cream sauce, and 1 cup mozzarella.

Place remaining 4 noodles on top layer of cheese.

Spread remaining 1 cup tomato sauce over noodles and sprinkle with remaining 1 cup mozzarella.

Lightly spray large sheet of aluminum foil with vegetable oil spray and cover lasagna.

Bake until -bubbling, 60 minutes. Cool for 15 minutes. Cut into pieces and serve.

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