Score: 1
Vegetable Lasagna
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 |
