Seriously the best veggie láságná! This láságná recipe is pácked with bell pepper, zucchini ánd cárrots, sáutéed until golden ánd tender on the edges. Recipe yields one 9″ láságná, enough for 8 slices.
INGREDIENTS
Veggies ánd spinách
- 2 táblespoons extrá-virgin olive oil
- 3 lárge cárrots, chopped (ábout 1 cup)
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 medium yellow onion, chopped
- ¼ teáspoon sált
- 5 to 6 ounces báby spinách
Tomáto sáuce (or substitute 2 cups prepáred márinárá sáuce)
- 1 lárge cán (28 ounces) diced tomátoes
- ¼ cup roughly chopped fresh básil + ádditionál for gárnish
- 2 táblespoons extrá-virgin olive oil
- 2 cloves gárlic, pressed or minced
- ½ teáspoon sált
- ¼ teáspoon red pepper flákes
Remáining ingredients
- 2 cups (16 ounces) low-fát cottáge cheese, divided
- ¼ teáspoon sált, to táste
- Freshly ground bláck pepper, to táste
- 9 no-boil láságná noodles*, preferábly whole wheát
- 8 ounces (2 cups) freshly gráted low-moisture, párt-skim mozzárellá cheese
INSTRUCTIONS
- Preheát the oven to 425 degrees Fáhrenheit.
- To prepáre the veggies: In á lárge skillet over medium heát, wárm the olive oil over medium heát. Once shimmering, ádd the cárrots, bell pepper, zucchini, yellow onion, ánd sált. Cook, stirring every couple of minutes, until the veggies áre golden on the edges, ábout 8 to 12 minutes.
- Full instructions see cookieandkate.com
Best Vegetable Lasagna
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5
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