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The delicious and yummy classic italian recipe of lasagna made with different types of vegetables.
- Utensils required:
- Knife (you''''ll need help from your adult assistant.)
- Measuring cup
- Measuring spoons
- Stove (you''''ll need help from your adult assistant.)
- Two 15 x 10 x 1 inch baking pan
- 13 x 9 x 2 inch baking pan
- Large skillet (you''''ll need help from your adult assistant.)
- Food processor (you''''ll need help from your adult assistant.)
- Nutritional analysis (per serving):
- 200 calories
- 16 g protein
- 7 g fat
- 3 g sat. fat
- 18 g carbohydrate
- 3 g fiber
- 792 mg sodium
- 263 mg calcium
- 2 mg iron
- Note: nutritional analysis may vary depending on ingredient brands used.
- Variations and suggestions:
- Add other vegetables to the sauce, such as onions and red pepper. have it for dinner tonight and freeze the leftovers for another night.
- Heat oven to 425 degrees fahrenheit (218 degrees celsius).
- Coat two baking pans with nonstick cooking spray.
- Cut all squash and zucchini lengthwise in half.
- Then, cut each half lengthwise into slices about 1/4 inch thick.
- Spread squash and zucchini on pans in single layer and season with italian seasoning.
- Bake for 25 minutes, turning over once halfway through baking.
- Remove from oven and set aside. reduce oven temperature to 375 degrees fahrenheit (190 degrees celsius).
- In a large skillet, heat pasta sauce over medium-high heat. mix trimmed spinach into the pasta sauce.
- In a food processor, combine cottage cheese, basil, egg yolks, and 2 tablespoons of parmesan cheese.
- Blend until all ingredients are combined and smooth.
- Assembly: sprinkle 2 tablespoons of bread crumbs over the bottom of a 13 x 9 x 2 inch baking pan.
- Cover the bottom of the dish with half of the zucchini and squash slices.
- Next, spread cottage cheese mixture over the squash and zucchini slices. sprinkle with 3 tablespoons of bread crumbs.
- Top with remaining zucchini slices. sprinkle with the remain
- Bake at 375 degrees fahrenheit (190 degrees celsius) for approximately 35 minutes.
- Cheese should be browned and bubbling. let stand for 10 to 25 minutes before serving.
This recipe was contributed by sukirtisoni on 26 Apr 2004
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