Lasagna is one of my favourite comfort foods, aside from chocolate that is. It is especially great on a cold winter day with some warm homemade bread. At our house lasagna is almost always vegetarian in an effort to get more veggies into our diet. I know I don’t make it the conventional way but I thought I’d share my recipe anyways…
*Our standard veggies in lasagna are: carrots, onion, garlic, cilantro, broccoli and cauliflower. However, I often throw in whatever I have that needs to be used up like zucchini, peppers, bok choy, spinach, mushrooms etc. I use oven ready lasagna noodles because it takes them the same amount of time to cook as the vegetables so it’s just easier for me.
I start by cleaning, peeling and chopping all the vegetables then mixing them in a bowl.
In a deep dish I put some spaghetti sauce…
then a layer of noodles…
followed by more sauce on top.
Next comes half the veggies then a layer of grated mozzarella.
Next is more sauce, a layer of noodles, more sauce and then the cottage cheese. (I like lots of saucy goodness but you can always use less). Then even more sauce, a layer of noodles, the rest of the veggies, mozzarella cheese, sauce, noodles, sauce and finally a mix of mozzarella, yellow and parmesan cheese.
Place in a pre-heated oven (425F) for 45 to 60 minutes depending on how well you like your veggies cooked. I usually check on it every 20 minutes as you need to push the top layer of noodles down into the sauce to keep them from getting too crispy. Cooking with the dish on a pan covered in tin foil keeps any spillage mess to a minimum.