Lemon Poppy Seed Pound Cake

Friday, August 3, 2012

Garden Fresh Lasagna

 (I used a home canned tomato sauce for this recipe, but you can use store bought)

  • This is the 2nd recipe for the week that will include Zucchini.  I have them multiplying faster that I can cook with them!  But, I am determined to venture out and try them in a few different ways.  Don't forget, if you don't have time to cook with them, at least take the time to peel and finely shred them.  They freeze fabulously and you can pull it out later and make something.

  • Submitted by Lisa

  • Source:  inspired by a dish I saw on www.health.com titled Garden Lasagna
  •  (the original dish has no meat and uses a white sauce)

  • 1 1/2 teaspoons olive oil
  • 3 1/2 cups (1 pound) chopped zucchini
  • 1 cup chopped onion
  • 2/3 cup chopped carrot
  • 1 1/2 cups fresh corn kernels or frozen whole-kernel corn, thawed
  • 1 cup chopped fresh basil (I omitted because my sauce was seasoned already)
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 quarts of home canned tomatoes or store bought 
  • 1 cup 1% low-fat cottage cheese
  • 1 egg
  • 1 lb. hamburger browned
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • Cooking spray
  • (about 5 ounces) no-boil lasagna noodles (such as Barilla)
  • 1 cup (4 ounces) preshredded part-skim mozzarella cheese


1. Preheat oven to 400°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and carrot; sauté 8 minutes or until lightly browned. Remove from heat; stir in corn, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

3. In small mixing bowl, combine the cottage cheese, parmesan cheese and the egg.  Mix until combined.
4.  Mix the browned beef and the vegetable mixture together.
5. Spread 1/2 cup tomatoes in bottom of an 11- x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half the vegetable mixture (about 2 cups) and one-third of the cottage cheese mixture, and spread a layer of tomato sauce/chunks over that.

6. Sprinkle some of the mozzerella cheese on and repeat until gone.  Your top layer should remain the vegie mixture with sauce and a final sprinkle of the mozzerella cheese.  
7. Cover with foil and bake at 400° for about 50 to 60 minutes until golden brown. Let stand 15 minutes.

**tip** I put my dish on a cookie sheet with sides in case it bubbles over.  

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