Description
A lasagna recipe which i have been making forever because it's so delicious! A great rainy day… Or snowy day recipe!! Adapted from a ann lindsay recipe.
Ingredients
- Lasagna Noodles
- Vegetable Oil
- Onion
- Fresh Mushrooms
- Garlic Cloves
- Fresh Parsley
- Dried Oregano
- Dried Basil
- Hot Pepper Flakes
- Tomato Paste
- Diced Tomatoes
- Red Peppers
- Salt And Pepper
- Nonfat Cottage Cheese
- Parmesan Cheese
- Lowfat Mozzarella Cheese
Instructions
- Tomato sauce:
- In large nonstick skillet, heat oil over medium heat, cook onion and mushrooms for 5 minutes or until tender, stirring often
- Add garlic, parsley, basil, oregano, hot pepper flakes, tomato paste and tomatoes
- Simmer, uncovered, for 10 minutes
- Add sweet peppers
- Simmer for 10 minutes or until sauce is thickened
- Season with salt and pepper to taste
- Filling: combine cottage cheese, half of the parmesan and the oregano
- Mix well
- Assembly: in 13×9 inch baking dish, spread 1 cup tomato sauce over bottom
- Top with layer of noodles
- Cover with half of the cottage cheese mixture, then one-third of the mozzarella cheese and one-third of the remaining sauce
- Add another layer of noodles
- Spread with remaining cottage cheese mixture
- Layer with half of the remaining mozzarella, then half of the sauce and final layer of noodles
- Top with remaining sauce and mozzarella, then parmesan
- Bake, covered, in 350f oven for 45 minutes to 1 hour
- Uncover and bake for 10-15 minutes longer or until hot and bubbly
- Remove from oven and let cool for 5 minutes before serving