It’s been 12 days without the TV; I decided to stop keeping track of the number of days in the post titles. I mean, getting up to No Television: Day 364 would get a little pedantic, right? There was no mention whatsoever of the existence of television today, but it was Library Story Time day in our town (Little Girl’s favorite thing of the work week). Anyway, I’ve had a few requests for our veggie lasagna recipe. Here it is! Easy, kid-approved and delicious. Use up all those odds and ends of vegetables in your freezer! I decided to blend the vegetables, since I was making baby food and the blender was going to be full of vegetables anyway. The family loved it!
NTNT’s Veggie Lasagna
16 oz cottage cheese
handful fresh parsley
9 lasagna noodles
2 Tbsp olive oil
2 onions, chopped
1 pkg white mushrooms, chopped (no one needs to know!)
1 c (more or less) each of your favorite vegetables (or the ones you have). I used carrots, broccoli and spinach.
1 jar pasta sauce
3 cups (more or less) shredded mozzarella
Preheat oven to 350.
Mix parsley and cottage cheese together until well combined. Set aside.
Cook lasagna noodles according to package directions. Do not add oil to the water!
Heat oil in a skillet. Cook onions until soft. Add mushrooms and other vegetables and cook until soft. Blend vegetables together (if desired) to make a uniform, spreadable vegetable paste.
Grease a 9×13 pan and lay 3 lasagna noodles in the bottom of the pan. Cover with 1/3 of the cottage cheese mixture, 1/3 of the vegetables, 1/3 of the sauce and a cup of mozzarella cheese. Create the next two layers in the same way.
Bake in oven at 350 until the cheese is melted (about 30 minutes). Let stand for 10 minutes and serve.