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Final Draft With Tracked Changes Accepted Lasagna
Final Draft With Tracked Changes Accepted Lasagna
Introducing a delicious and satisfying vegetable lasagna recipe that is bound to
become your favorite! This recipe boasts a perfect blend of tender vegetables, a
light, and flavorful tomato sauce, and generous amounts of cheese, resulting in
the ultimate veggie lasagna experience. Even if you're not a vegetarian, this
dish is sure to impress and make you forget about missing the meat.
The beauty of this vegetable lasagna lies in its versatility. You have the freedom
to add or substitute your favorite vegetables, allowing you to personalize the
dish to your taste. Whether you prefer classic choices like spinach, zucchini,
and mushrooms, or you're adventurous and want to experiment with unique
options such as roasted red peppers or eggplant, this recipe accommodates all
your preferences.
No specific prior knowledge or expertise is required to make this vegetable
lasagna. It's a straightforward and approachable recipe suitable for all ages and
skill levels. Whether you're a seasoned chef or a beginner in the kitchen, you'll
find success in recreating this delectable dish. In terms of tech requirements, no
specialized equipment or tools are needed. A regular oven, stovetop, and basic
kitchen utensils are sufficient to bring this recipe to life. The ingredients can be
easily found in most grocery stores, making it convenient for anyone to gather
the necessary items.
Get ready to tantalize your taste buds and indulge in the goodness of vegetable
lasagna. This recipe promises to deliver a wholesome and satisfying meal that
will leave you craving for more.
INGREDIENTS
Veggies and spinach:
• 2 tbsp extra-virgin olive oil
• 3 large carrots, chopped (about 1 cup)
• 1 red bell pepper, chopped
• 2 medium yellow squash
• 2 medium zucchinis, cut into ½-inch pieces
• 1 medium yellow onion, chopped
• ¼ tsp salt
• 5 to 6 ounces (about 170.1 g) of baby spinach
Remaining ingredients:
• 14 lasagna noodles
• ¼ tsp salt, to taste
• Freshly grounded black pepper, to taste
• 8 ounces (2 cups) freshly grated low-moisture, part-skim
mozzarella cheese
• 2 cups (16 ounces) of low-fat cottage cheese, divided
INSTRUCTIONS
1. Preheat the oven to 425 degrees Fahrenheit.
2. Prepare the veggies:
• In a large skillet over medium heat, warm the olive oil.
• Once shimmering, add the carrots, bell pepper, zucchini, yellow
squash, yellow onion, and salt.
• Cook, stirring every couple of minutes, until the veggies are golden
on the edges (about 8 to 12 minutes).
NOTES
• CHANGE IT UP: Feel free to play around with the vegetables here. You will
want to use about 3 to 4 cups of chopped veggies total (excluding the onion).
Mushrooms or butternut squash might be nice to use!
• MAKE IT GLUTEN-FREE: Substitute gluten-free lasagna noodles. Choose
no-boil (oven-ready) noodles if possible; if not, cook them according to
package directions. (Fair warning, I tried using the DeBoles brand of no-bake
lasagna noodles and they were not done cooking in the time specified here.
Reheated leftovers were ok, though.)