Saturday, November 29, 2008

Vegetable Lasagna - the No Boil way

Are you turkeyed out yet? Maybe just a little? Here is a convenient one-pan-meal that you can easily make for $10 or less.

I came across a recipe for "No Boil" Lasagna several years ago and since then I have not boiled one lasagna noodle. It's the best way to make lasagna and cuts the prep time in half if not more. You do not need to buy special noodles since the key is to have a little extra liquid in the mixture as well as sealing the pan tightly in foil to allow the steam to build and cook the noodles.

This is a veggie version that Hubby and I cobbled together over the years - we love it because it has a lighter feeling than a meat lasagna and the leftovers are delicious! You can use any combination of vegetables you have on hand - fresh or frozen. When we made this last week we only had onion and mushrooms and it still tasted great.

I submitted the recipe to Recipezaar so you can see it there, or I have included it below.

Noelle's No Boil Vegetable Lasagna - $8

8 lasagna noodles (1/2 of a 1 lb package) $2
1 (15 ounce) container small curd low fat cottage cheese $3
1/2 cup grated parmesan cheese $1
1 teaspoon dried basil
2 eggs
2 tablespoons olive oil
2 garlic cloves, minced
1 cup chopped onion
1 cup frozen broccoli (thawed and drained)
1 cup zucchini, chopped
1 cup green pepper, chopped
2 (26 ounce) jars spaghetti sauce, any flavor (read the label on your jar for ounces - many are 24 oz; if so add a little more water)
2 cups (8oz) shredded part-skim mozzarella cheese $2

Preheat oven to 350.

In a large bowl combine cottage cheese, Parmesan, eggs and basil; mix well.

Heat olive oil over medium heat; saute garlic and onions for 3 minutes, stirring occasionally. Add rest of vegetables and cook until tender, about 5 minutes. Add veggies into the cottage cheese mixture and mix well.

Spread 1 c of pasta sauce in bottom of a 13x9" baking dish and spread evenly. Layer with half each: uncooked lasagna noodles, cottage cheese mixture, remaining pasta sauce and mozzarella.

Repeat layering.

Cover tightly with aluminum foil and bake 1 hour.

Uncover; bake an additional 15 minutes or until hot and bubbly. Let stand 15 minutes before serving.

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