Vegetable Lasagna (version II)

1/2 pound carrots, sliced
1/2 pound zucchini, sliced
1/2 pound yellow squash, sliced
1/2 pound eggplant (which has been sliced, salted and allowed to weep for 30 minutes), diced
2 tablespoons olive oil
2 cloves garlic
1 tablespoon minced parsley
1 tablespoon minced basil
4 tablespoons salt
5 cups whole tomatoes
2 (8-ounce) cans tomato paste
20 ounces lasagna noodles
4 eggs, beaten
1 tablespoon pepper
6 cups large curd cottage cheese
2 pounds mozzarella cheese, grated or sliced very thin
1 cup freshly grated parmesan cheese

Parboil vegetables until just tender (do not overcook).

Drain and set aside. Heat olive oil and add garlic, parsley, basil, salt, tomatoes and tomato paste, cook over low heat for about 15-20 minutes.

Set aside. Cook noodles per directions on the package. Drain and rinse noodles in cold water. Mix eggs, pepper, and cottage cheese together.

Layer ingredients in two 9-by-13-inch pans in the following order:

1. Noodles

2. Vegetables

3. Tomato sauce

4. Egg and cheese mixture

5. Mozzarella cheese

Repeat with a second layer of the same three times. Finish final layer by topping with Parmesan cheese.

Bake at 350 degrees until casserole is bubbling and heated through - about 30 to 45 minutes.

Allow to cool for 5-10 minutes before serving.

Recipe serves 24

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