VEGETABLE LASAGNA RECIPE - Snacks Recipes

INGREDIENTS
9 pre cooked lasagna noodles
19 oz crushed tomatoes
1 Tbs vegetable oil
1 tsp dried basil
1 1/2 Tbs crushed garlic
1 tsp dried oregano
1 cup chopped zucchini
1 1/2 cup 2% cottage cheese
1 cup onion
1/2 cup 2% milk
1 cup diced sweet red pepper
1/2 cup grated parmesan cheese
1 cup sliced mushrooms
8 oz shredded mozzarella cheese
2 cup tomato sauce

HOW TO MAKE VEGETABLE LASAGNA
Preheat oven to 350 F (180C). 13" x 9" baking dish spray with non-stick vegetable spray. In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes. Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish. Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles. Pour remaining sauce over top; sprinkle with mozza cheese. Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving. Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes. Tip: Try other vegetables for a change. There are numerous cheese substitutes you can get for vegans.

For More Finger licking Snacks Click here.