This Vegetable Lasagna can be assembled and frozen before baking. Let thaw overnight in the refrigerator, and bake as directed. Prep it on the weekend, and you’ll have dinner done for one day during the week.
Makes 16 servings
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- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cups thinly sliced carrot
- 1 (8-ounce) package sliced fresh mushrooms
- 1 (15-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 (9-ounce) bag fresh spinach, stemmed
- ½ cup sliced fresh basil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1½ cups small-curd cottage cheese
- 1 (8-ounce) package cream cheese, softened
- 2 large eggs, lightly beaten
- 1 teaspoon garlic salt
- 9 oven-ready lasagna noodles
- 2 cups thinly sliced zucchini
- 2 cups thinly sliced yellow squash
- 18 slices provolone cheese
- 4½ cups shredded mozzarella cheese
- In a large Dutch oven, heat oil over medium heat. Add onion and carrot; cook until onion is translucent, about 6 minutes. Add mushrooms, and cook until tender, about 4 minutes. Stir in crushed tomatoes and tomato paste. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in spinach, basil, garlic, salt, and pepper; cook until spinach is wilted, about 30 seconds. Set aside.
- In a medium bowl, stir together cottage cheese, cream cheese, eggs, and garlic salt.
- Preheat oven to 350°. Spray a 13x9-inch baking pan with non-stick cooking spray.
- Spread 1 cup tomato mixture in bottom of pan. Place 3 lasagna noodles on top of sauce; do not overlap. Spread 1 cup cheese mixture over noodles. Arrange one-third of zucchini and squash slices in a single layer over cheese mixture. Spread 1½ cups vegetable mixture over squash, and top with 6 slices provolone cheese and 1½ cups mozzarella. Add 3 more lasagna noodles. Repeat layers with remaining ingredients, ending with mozzarella.
- Bake for 45 minutes or until hot and bubbly. Let stand 15 minutes before serving.
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