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Veggie Treasure Lasagna
My husband is extra picky about lasagna! He doesn't like the thick texture of ricotta cheese so I use half ricotta and half cottage cheese and find that to be a great solution! I love throwing in colorful veggies like squash, spinach and zucchini. Lasagna is so versatile you can change it up to however you like it! Add some red pepper flakes for an added kick or throw in some carrrots and broccoli florets for even more wholesome goodness!
Ingredients:
12 Uncooked Sheets of Barilla Rolled Flat Lasagne Noodles (these are the ONLY noodles I use! You just take them out of the box and layer them, no boiling required and they look and taste like handmade!)
My husband is extra picky about lasagna! He doesn't like the thick texture of ricotta cheese so I use half ricotta and half cottage cheese and find that to be a great solution! I love throwing in colorful veggies like squash, spinach and zucchini. Lasagna is so versatile you can change it up to however you like it! Add some red pepper flakes for an added kick or throw in some carrrots and broccoli florets for even more wholesome goodness!
Ingredients:
12 Uncooked Sheets of Barilla Rolled Flat Lasagne Noodles (these are the ONLY noodles I use! You just take them out of the box and layer them, no boiling required and they look and taste like handmade!)
(Sauce)
1 tsp Olive Oil
1/4 cup chopped yellow onion
3 cloves of garlic, minced
1/2 cup chopped yellow squash
1/2 cup chopped zucchini
1 14.5 oz can peeled diced tomatoes undrained
1 small can tomato paste
2 small 6.5 oz cans of plain spaghetti sauce
1 tsp garlic powder
1 tsp Italian seasoning
1 tsp rosemary
1/4 tsp pepper
pinch of white sugar
1/2 tsp salt
1/2 cup water
1/4 cup red wine (optional-or add water in place of wine)
1 tsp Olive Oil
(Filling)
8 oz small curd cottage cheese
8 oz part skim ricotta cheese
1/2 cup grated parmesan cheese
1 cup grated mozzerella cheese
8 oz frozen chopped spinach (thawed and drained)
1/2 tbsp parsley
1 egg
1 tsp garlic powder
1/2 large zucchini sliced
1/2 large yellow squash sliced
(topping)
1 cup mozzerella cheese
1/4 cup parmesan cheese
dash of parsley
Directions:
Preheat oven to 375 degrees
Spray a 9x13 inch pan with cooking spray
Pour 1 can 6.5 oz pasta sauce on bottom of pan
To make the sauce in a medium saucepan combine olive oil, onion & garlic and cook over medium heat. Once fragrant and soft, add squash and zucchini. Cook for about 5 minutes stirring occasionally.
Add diced tomatoes, remaining can of tomato sauce, tomato paste, seasonings, water and/or wine and olive oil. Let simmer on low heat stirring occasionally while you prepare the filling.
To make the filling use a large bowl and place the cottage cheese, ricotta cheese, parmesan, mozzerella, spinach, parsley, egg and garlic powder in the bowl. Combine ingredients until mixed well.
Slice the zucchini and squash in thin large circles.
Layer 4 noodles over sauce in pan
Layer sliced zucchini & squash over the noodles
Layer 1/2 cheese mixture over the veggies
Follow with 1 cup of sauce
Layer 4 more noodles over the sauce
Follow with remaining mixture
Top with 1 cup of sauce
Layer 4 noodles over the sauce
Top with remaining sauce
Place foil over baking dish and place in oven approx 40-45 minutes until bubbly
Remove foil from pan and top with remaining cheeses and parsley
Place dish in oven uncovered and bake an additional 10 minutes until cheese is melted
Let stand 15 minutes before slicing.
Makes approx 9 servings
(Note-The photos show me using a large pan - we like to make extra since we are a large family plus we pack leftovers for the next day's lunch!)
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