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Vegetable Lasagna
Ingredients:
48 ounces cottage cheese (6 cups)
4 eggs, lightly beaten
3 cups shredded Parmesan cheese, divided into 2 cups and 1 cup
11 cups red sauce
18 lasagna noodles, uncooked
8 ounces sliced mushrooms
1 zucchini, chopped
1 carrot, sliced thin
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
8 cups shredded mozzarella cheese (about 2 pounds)
Supplies:
Two 13x9x2-inch foil baking dishes
Plastic wrap
Aluminum foil
Directions:
1. Mix cottage cheese, eggs, and 2 cups of the Parmesan in a large bowl.
2. Toss vegetables together in a large bowl to combine.
3. Lay baking dishes before you and spread ½ cup red sauce in the bottom of each.
4. Assemble both lasagnas at once in layers in the following order:
Layer 1
3 uncooked noodles
1½ cups red sauce
1½ cup vegetables
1½ cups cottage cheese mixture
1 cup mozzarella
Layer 2
3 uncooked noodles
1½ cups red sauce
Remaining vegetables
Remaining cottage cheese mixture
1 cup mozzarella
Layer 3
3 uncooked noodles
Remaining red sauce
Remaining mozzarella
Remaining Parmesan
5. Wrap each dish entirely in plastic wrap. Top with foil, label, and freeze.
To Serve:
1. Thaw one entrée in the refrigerator or bake it straight from the freezer.
2. Preheat the oven to 375°F.
3. Remove plastic wrap and foil from baking dish and replace foil. Place dish on a rimmed baking sheet and bake for 1 hour if thawed, 1½ hours if frozen. Remove foil and continue baking until lasagna is bubbling and cheese is browned.
Yield: 2 entrees, 12 servings each
Freeze up to: 4 months
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