Love is Lasagna

It looked like sautéed vegetables.

But it was more.

Crushed garlic, olive oil, salt and pepper, carrots, zucchini, onionsLasagna noodles with sun-dried tomato olive oil infused marinara sauce on top, bubbling  and warm cottage cheese throughout.

It looked like sautéed vegetables.

But it was a multi-layered lasagna, light and flavorful, sweet and salty, warm, a blending of textures and tastes.

Vegetarian Lasagna:

  • 2 tsp olive oil
  • 1 garlic clove, crushed
  • 1 medium onion, finely chopped
  • 3 medium carrots, diced
  • 2 medium zucchini, chopped
  • 1 jar of marinara, your choice
  • 1 tsp oregano or mixed Italian herbs
  • Freshly ground black pepper
  • 1 15-ounce tub fat-free cottage cheese
  • 8-ounces no-cook lasagna noodles
  • 1/4 cup reduced fat shredded mozzarella cheese, sprinkled on top
Preheat oven to 375 degrees.Heat oil in a large saucepan. Sauté garlic for 1 minute, add chopped vegetables. Sauté for 10 minutes until vegetables are softened. Add salt, pepper, and italian seasonings.Spread a cup of sauce on the bottom of the baking dish. Top with noodles, followed by layer of cottage cheese and veggies; add another layer of sauce, followed by noodles and remaining veggies and cottage cheese. Continue with remaining noodles, vegetables, and sauce, ending with sauce. Sprinkle with mozzarella and bake for 30-40 minutes.Lasagna, a labor of love.


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