Lasagna with Zucchini

Lasagna noodles layered with creamy cottage cheese, tomato or meat sauce and veggies, featuring sliced zucchini for added nutrition.

Ingredients:

9 lasagna noodles

1 cup sliced zucchini (plus more for the top)

1/2 cup sliced onion

1/2 cup sliced mushrooms

1 tbsp olive oil

3 cups tomato or meat sauce

1 cup cottage cheese

1 cup shredded mozzarella

1/4 cup Parmesan (plus more for the top)

1 egg

zest of 1/2 a lemon (adds a nice pop!)

salt and pepper to taste

1 tbsp fresh chopped basil 

Start by cooking the lasagna noodles, drain then set aside. Meanwhile, on medium high heat, cook the zucchini, onion and mushrooms in 1 tbsp olive oil for about 5 minutes or until just lightly golden. Remove from heat. In a bowl mix the cottage cheese, mozzarella, Parmesan, egg, zest of lemon, salt, pepper and basil together. Spread a scant amount of the tomato or meat sauce on the bottom of a 9 X 13" baking dish and place 3 noodles on top. Spoon the cottage cheese mixture on top then distribute the cooked zucchini, onion and mushrooms on top of that. Now continue adding noodles and sauce, noodles and sauce, finishing with sauce to cover the last layer of noodles. Slightly overlap thin slices of zucchini over the sauce and sprinkle with Parmesan. Cover dish with foil and bake at 350°F for 45 minutes. Uncover and return to the oven for 10-15 minutes. Broil 2-3 minutes then cool 10 minutes before cutting.

Serves 6

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Turkey Florentine Lasagna

Still got turkey leftovers? Of course you do! With no-cook lasagna sheets, store bought sauce and leftover turkey all you need to do is assemble this baby and bake it! Easy peasy!

Ingredients:

2 cups chopped, cooked turkey (or chicken)

1 medium onion, chopped

1 tbsp vegetable oil

3 cups baby spinach

1/2 cup grated carrot

2 1/2 - 3 cups tomato sauce

1 cup ricotta

1 tsp garlic powder

1/2 tsp oregano

salt to taste

1 cup shredded mozzarella

6 no-boil lasagna sheets

parmesan cheese

In a small skillet brown the onion in vegetable oil then remove from heat and toss with the spinach. Set aside.

Mix the turkey, carrot and 3/4 cup sauce together. I used Classico's Florentine Spinach and Cheese, but any sauce will do. 

And we love these Delverde lasagna sheets... no boiling! But if you are using regular not instant lasagna sheets have them boiled and ready for stacking.

Combine the ricotta, garlic powder, oregano and salt.

Butter and 8 X 8" baking dish and spray with oil. Spread a couple tablespoons of sauce in the bottom of the dish then add a lasagna sheet. Top that with half the turkey mixture. and another pasta sheet.

Then half the spinach and 1/2 cup sauce and another sheet.

Spread all the ricotta evenly over that sheet and top with another.

Finally, the rest of the turkey mix, pasta, spinach and 1/2 cup sauce, and the last pasta sheet. Gently press down.

Spread the balance of the tomato sauce over the top and add mozzarella.

Cover with foil and bake at 325°F for 30 minutes. Then uncover and return to the oven for 20-25 minutes.

Let rest 15-20 minutes before cutting.

Serves 6

Roasted Red Pepper Lasagna

It's fall y'all and time for some cozy comfort food casseroles! This vegetarian recipe is really one of my all time favourites and I'm sure it'll be one of yours as well.

Ingredients:

4 medium roasted sweet peppers (bought or homemade)
9 lasagna sheets
4 cloves garlic, minced
1 tbsp olive oil
1 - 28 oz can diced or crushed tomatoes
2 tbsps parsley
1 tsp sugar
1/2 tsp dried basil
1/2 tsp pepper

1/4 cup butter or marg
1/3 cup flour
1/2 tsp salt
1/4 tsp nutmeg
2  1/2 cups milk
1 cup parmesan cheese
1  1/2 cups shredded mozzarella

How to roast peppers:

https://hotandcoldrunningmom.blogspot.com/2014/09/roasted-sweet-peppers.html

Cut the roasted peppers to about 2 inch pieces. Heat some olive oil in a saucepan and add the minced garlic and peppers. Cook 1 minute.  

Add tomatoes, sugar, parsley, dried basil and pepper.
Simmer, uncovered, for 20 minutes.

In another saucepan melt butter and add the flour, salt and nutmeg.  Cook 1 minute then whisk in the milk.  Cook a further 2 minutes until it thickens.

Cook your lasagna as per package directions, then rinse with cold water. We like this Delverde brand↓

Start by adding a soup ladle full of sauce to the bottom of an oiled 8 X 8" baking dish. Then top with a lasagna sheet. 

Add a ladleful of white sauce and about a quarter of the parmesan cheese on top of the noodle. Continue layering this way ending with pepper sauce and white sauce over the last sheet.

Top it all off with shredded mozzarella and parmesan cheeses.

Then into the oven at 350F for 35 minutes.

Let stand 15 minutes before cutting.

Serves 6-8 with a nice side salad

Roasted Sweet Pepper Lasagna

So once you've made your Roasted Sweet Peppers...

http://hotandcoldrunningmom.blogspot.com/2014/09/roasted-sweet-peppers.html


you can put this beauty together. (You CAN cheat and use store bought roasted peppers)

The ingredients you'll need are:

4 medium roasted sweet peppers 
12 lasagna noodles (I used both regular and spinach)
4 cloves garlic, minced
1 tbsp olive oil
1 - 28 oz can diced or crushed tomatoes
2 tbsps parsley
1 tsp sugar
1/2 tsp dried basil
10-12 leaves fresh basil (optional, but really good)
1/2 tsp pepper

1/4 cup butter or marg
1/3 cup flour
1/2 tsp salt
1/4 tsp nutmeg
2  1/2 cups milk
1 cup romano or parmesan cheese
1  1/2 cups shredded mozzarella

Start by cooking your lasagna as per package directions, then rinse with cold water and toss with olive oil so they don't stick together before you can get everything assembled.  Or you can leave them in cold water too, just drain before layering them on.

Cut the roasted peppers to about 2 inch pieces.  

Heat some olive oil in a saucepan and add the minced garlic and peppers.  Cook 1 minute.  Add tomatoes, sugar, parsley dried basil and pepper.
Simmer, uncovered, for 20 minutes.

In another saucepan melt butter and add the flour, salt and nutmeg.  Cook 1 minute then whisk in the milk.  Cook a further 2 minutes until it thickens.

I was making a double batch so I'd have one lasagna for supper and one to freeze.  That's why you're seeing double : )

Now you are ready to put this thing together.
Spread 1 cup pepper sauce in the bottom of a 13 X 9 sprayed baking dish.  Top with 3 noodles, 1  1/2 cups pepper sauce and 3 more noodles. Changing the direction of your noodles will make it easier to cut a nice square when serving.  It shouldn't be sloppy.

Next step spread 1 cup white sauce on top of noodles.

Sprinkle 1/3 cup romano cheese on top of the white sauce and if you have fresh basil leaves, tear them and distribute evenly over all.

Put a 3rd layer of noodles on top.
Another 1  1/2 cups pepper sauce and spread 1 more cup of white sauce over that. Add another 1/3 cup romano.

Last layer of noodles and finish with white sauce and then pepper sauce. Try to cover all the edges of the noodles.

Top it all off with shredded mozzarella and romano cheeses.

I covered one with foil to put in the freezer for later.
The other one went into the oven at 350F for 35 minutes.
It came out looking like this.

Let stand 15 minutes before cutting.

Anybody want to help clean up??