Vegetable Lasagna (version II)
1/2 pound carrots, sliced
Parboil vegetables until just tender (do not overcook).
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
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:
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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