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Vegetable Lasagna safe

A tasty twist on an old favorite...no pasta required!

By valeriefender

2011-10-12 10:55:18

Here's a tasty way to get more vegetables into your family's diet, they will love it and not even miss the pasta.

Prep time 30 minutes
Cooking time 45 minutes
Servings

Ingredients

Sauce:

1 pound ground pork
1/2 large onion, diced
1 teaspoon minced garlic
8 cups chopped tomatoes (fresh or canned)
1 Tablespoon Italian seasoning
1 Tablespoon dry basil
2 Tablespoons sugar, to taste

Filling:

2 cups cottage cheese
1 egg, beaten
1 Tablespoon dry parsley
1/4 cup Parmesan cheese

2 Medium eggplant, peeled and thinly sliced
3 small zucchini, thinly sliced

Instructions

Sauce:

Brown the ground pork, add the onion and garlic and saute until tender. Add the remaining ingredients and simmer for 20 minutes to allow it to cook down a bit and thicken.

Combine ingredients for the filling and set aside. In the mean time, place eggplant in a steamer basket and allow to steam until tender but not completely cooked.

Once sauce is reduced to the thickness you desire, layer ingredients much like you would a traditional lasagna using the eggplant and zucchini as the “pasta”.

Bake covered in a 350 degree oven for 45 minutes or until bubbly and heated through.

Category Main Dish
Cuisine Other
Diet Choices gluten-free, rice-free, soy-free, tree nut-free
Tags dinner eggplant family lasagna vegetable veggies Zucchini

 

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