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Name: Summer veggie lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Italian
Ingredients: 2 Zucchini diced; 2 Eggplant diced; 2 Onions sliced; 4 cloves Garlic peeled and chopped; 700 g Cottage cheese; 1 Egg; 2 Red bell peppers diced; 1 can Whole tomatoes drained; 3 tablespoons Olive oil; 200 g Parmesan cheese grated; 1 kg Fresh mozzarella cheese thinly sliced; 15 No-boil lasagna noodles

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INGREDIENTS

2 Zucchini ; diced
2 Eggplant ; diced
2 Onions ; sliced
4 cloves Garlic ; peeled and chopped
700 g Cottage cheese
1 Egg
2 Red bell peppers ; diced
1 can Whole tomatoes ; drained
3 tablespoons Olive oil
200 g Parmesan cheese ; grated
1 kg Fresh mozzarella cheese ; thinly sliced
15 No-boil lasagna noodles

INSTRUCTIONS

Preheat oven to 350 degrees.

Place diced eggplant, zucchini, bell peppers, onion, and garlic in a large dishware. Drizzle with olive oil. Add salt, pepper, and stir. Place in the oven for 20 minutes or so, stirring occasionally.

Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so.

In a separate bowl, combine cottage cheese, eggs, parmesan cheese, salt, and pepper.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a generous sprinkling of parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Serve with crusty French bread.

NOTES

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Summer veggie lasagna

2 Zucchini diced
2 Eggplant diced
2 Onions sliced
4 cloves Garlic peeled and chopped
700 g Cottage cheese
1 Egg
2 Red bell peppers diced
1 can Whole tomatoes drained
3 tablespoons Olive oil
200 g Parmesan cheese grated
1 kg Fresh mozzarella cheese thinly sliced
15 No-boil lasagna noodles

Preheat oven to 350 degrees.

Place diced eggplant, zucchini, bell peppers, onion, and garlic in a large dishware. Drizzle with olive oil. Add salt, pepper, and stir. Place in the oven for 20 minutes or so, stirring occasionally.

Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so.

In a separate bowl, combine cottage cheese, eggs, parmesan cheese, salt, and pepper.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a generous sprinkling of parmesan.

Serve with crusty French bread.

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Nutrition

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Serving Size: 1 Serving (725g)
Recipe Makes: 6 Servings

Calories: 940
Calories from Fat: 384 (41%)

Amt Per Serving		% DV

	Total Fat 42.6g	57 %
	Saturated Fat 24.3g	122 %
	Monounsaturated Fat 12.3g
	Polyunsanturated Fat 2.2g
Cholesterol 190.2mg		59 %
Sodium 1956.3mg		67 %
Potassium 1174.5mg		31 %
Total Carbohydrate 62.5g		18 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 53.8g
Protein 77.5g		111 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 940

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