One great thing about nap time is that I have time to spend in the kitchen either experimenting or making the evening meal for my family. I started teaching piano lessons after school so nap time is precious time to me. Today I spent my time preparing a vegetarian lasagna for tonight's meal. Meatless Monday didn't work out for me this week either so tonight was Meatless Wednesday.
Vegetarian Lasagna
What you will need: 1 box
oven ready lasagna noodles, 1 recipe sauce (below) or jarred spaghetti sauce, 1 3/4 cup cottage cheese, 1 egg, basil, 1 1/4 cup Parmesan, mozzarella cheese, 1 zucchini, mushrooms, spinach
I want to start by saying use whatever veggies you have on hand; whatever sounds good to you. Mix the cottage cheese, egg (slightly beaten), basil (to taste), and Parmesan. Today I used Ragu sauce because they were 10/$10 and you had to buy 10 to get that price. I just happen to have plenty on hand (heehee). Spread some sauce on the bottom of a 9x13 pan. Lay lasagna noodles on top. Spread the cheese mixture over the top of the noodles. Then layer on sliced of zucchini, mushrooms, and spinach. I left half of the pan without the veggies because I knew the kids wouldn't be thrilled with them. Cover with sauce and sprinkle with mozzarella. Repeat layers, covering the last layer with mozzarella. Bake covered at 375 for 15 minutes. Remove the cover or tinfoil and bake for 25 minutes more.
I made this around 1:30 and stuck it in the fridge until I was ready to bake it. You can also use a freezer safe container and freeze, although I'm not sure you would want to do this with the veggies; it might get watery. You can make this minus the vegetables or add ground beef or turkey.
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