Thursday, October 11, 2012



Vegetarian Recipes INGREDIENTS
  • 1 medium eggplant, fresh
  • 1 pkg. frozen spinach
  • 1 pkg. lasagna noodles
  • 1 pkg. (pint, sm. one) low-fat cottage cheese
  • 1 jar Favorite meatless sauce
  • 1 sm. pkg. Mozzarella lite cheese
  • Salt and pepper
  • Several plump tomatoes
  • Parsley flakes

Vegetarian Recipes INSTRUCTIONS
First of all defrost spinach, drain as much water out with a colander as possible.
And then cut eggplant in rounds thinly sliced, lay on paper towels and lightly salt, lay another paper towel on top and continue layering with eggplant rounds, salt, paper towel etc. Next is to place a heavy pan on a cookie sheet on top of stack, let sit for at least 1/2 hour to 2 hours. Cook lasagna noodles until tender. Mix cottage cheese with spinach in a bowl, salt and pepper and season to taste. In a casserole pan, spread a light layer of sauce. Add layer of noodles, layer of eggplant, sauce, layer of cottage cheese, spinach mix, another layer of noodles and repeat process until pan is full or desired height achieved. Top with remaining Mozzarella cheese, tomato sauce and cover evenly with thinly sliced peeled tomatoes. Sprinkle on parsley flakes.
Bake at 350 degrees for 45 to 60 minutes, until eggplant is soft and has changed a brown color. Enjoy the lasagna !

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