Delicious Vegetable Lasagna
My mother-in-law, Lucille was given this recipe by one of her clients at the Pilates Studio, She doubles it and makes it for the whole family once a month, or so, and it's always a big hit!
Serves 10
1 med. head cabbage
1small yellow squash
2-3 cloves garlic
1 small onion
1/3 c. canola oil
15 oz. can tomato sauce
6 oz. can tomato paste
1/2 c. water
1 1/2 t. sugar
1/2 t. dried basil
3/4 t. salt
1/4 t. pepper
2 med. tomatoes, chopped
15-16oz. carton ricotta cheese
1lb. Monterey Jack cheese, shredded
2 eggs
8 lasagna noodles(can substitute no cook noodles)
1. Remove the core from the cabbage and slice thinly. Slice squash thinly. Heat oil in large skillet, add garlic and onions until tender. Add cabbage, and cook for ten minutes. Add squash and cook ten minutes longer, or until vegetables are tender. Remove from heat.
2. In a two-quart sauce pan over high heat, heat tomato sauce and next seven ingredients to boiling. Reduce heat to med. and cook 15 min. to blend flavors.
3. In a medium bowl, mix ricotta, Monterey Jack, and eggs. Set aside.
4. Prepare lasagna noodles(I use no-boil kind, no cooking necessary)
5. Preheat oven to 350degrees. Using a 13x9 in. baking dish, spoon 1 1/3 c. tomato mixture on the bottom. Arrange 1/2 of lasagna noodles over sauce, overlapping to fit. Spoon half of cheese mixture over the noodles, top with all but 1/2 to 1 cup of cabbage mix. (Set the extra aside for a topping later) Spoon 1/2 of remaining sauce over cabbage; top with remaining noodles and remaining cheese, then remaining sauce.
6. Bake 45 min. or until heated thoroughly. Remove from oven and let stand 10 min. Reheat reserved cabbage mixture(I use microwave) Spoon on top of lasagna.
Serves 10
1 med. head cabbage
1small yellow squash
2-3 cloves garlic
1 small onion
1/3 c. canola oil
15 oz. can tomato sauce
6 oz. can tomato paste
1/2 c. water
1 1/2 t. sugar
1/2 t. dried basil
3/4 t. salt
1/4 t. pepper
2 med. tomatoes, chopped
15-16oz. carton ricotta cheese
1lb. Monterey Jack cheese, shredded
2 eggs
8 lasagna noodles(can substitute no cook noodles)
1. Remove the core from the cabbage and slice thinly. Slice squash thinly. Heat oil in large skillet, add garlic and onions until tender. Add cabbage, and cook for ten minutes. Add squash and cook ten minutes longer, or until vegetables are tender. Remove from heat.
2. In a two-quart sauce pan over high heat, heat tomato sauce and next seven ingredients to boiling. Reduce heat to med. and cook 15 min. to blend flavors.
3. In a medium bowl, mix ricotta, Monterey Jack, and eggs. Set aside.
4. Prepare lasagna noodles(I use no-boil kind, no cooking necessary)
5. Preheat oven to 350degrees. Using a 13x9 in. baking dish, spoon 1 1/3 c. tomato mixture on the bottom. Arrange 1/2 of lasagna noodles over sauce, overlapping to fit. Spoon half of cheese mixture over the noodles, top with all but 1/2 to 1 cup of cabbage mix. (Set the extra aside for a topping later) Spoon 1/2 of remaining sauce over cabbage; top with remaining noodles and remaining cheese, then remaining sauce.
6. Bake 45 min. or until heated thoroughly. Remove from oven and let stand 10 min. Reheat reserved cabbage mixture(I use microwave) Spoon on top of lasagna.
Comments
-michael c